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Recipe by Esther Ottensoser

Fruit-Studded Pavlova Desserts

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Egg

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

 

For more great presentation ideas, watch Platable!

Ingredients

Fruit-Studded Pavlovas

  • 16 ounces custard

  • confectioners’ sugar, for dusting

  • assorted diced fresh fruit (I used strawberries, kiwis, and pomegranate seeds)

Directions

Prepare the Meringue

1.

Preheat oven to 175 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

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.

3.

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.

4.

Bake for two hours.

Assemble

1.

In a bowl, beat whipped topping until stiff peaks form. Add custard and mix, then set aside.

2.

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.

Fruit-Studded Pavlova Desserts

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