Fruit-Studded Pavlova Desserts

Fruit-Studded Pavlova Desserts

Esther Ottensoser

Kosher.com Exclusive

Recipe Description:

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit.

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Ingredients

Fruit-Studded Pavlovas

8 egg whites
2 cups sugar
2 tablespoons Gefen Vanilla Sugar
a couple drops red food coloring
16 ounces Gefen Non-Dairy Whipped Topping
16 ounces custard
confectioners’ sugar, for dusting
assorted diced fresh fruit (I used strawberries, kiwis, and pomegranate seeds)

Directions

Step 1 - Prepare the Meringue

Preheat oven to 175 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugars and beat until thick and glossy. Add a few drops of food coloring.
Snip off the corner of a gallon-size FREEZER Ziploc bag. Fill bag with meringue and fit with a large star tip in it. Form four-inch circles of meringue.
Bake for two hours.

Step 2 - Assemble

In a bowl, beat whipped topping until stiff peaks form. Add custard and mix, then set aside.
Remove the paper and place meringue on a flat serving plate. Sprinkle with confectioners’ sugar. Fill the center of the meringue with whipped cream and top with fresh fruit.