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Brown sugar pavlova with fruit

Brown sugar pavlova topped with fruit and served on a plate

Brown sugar pavlova with fruit

Name: Brown sugar pavlova with fruit
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 150g light brown soft sugar; 150g golden caster sugar; 6 medium egg whites (about 180g); 1 tsp vanilla extract; 1 peach destoned and sliced; 150g raspberries; 150g strawberries hulled and quartered; 130g pineapple chunks; 2 passion fruits halved and seeds scooped out; 450ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract

Jane Dunn

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Serves 10

More effort

Prep: 30 mins

Cook: 50 mins

plus cooling

A star rating of 4.8 out of 5.4 ratingsRate

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Delight guests at your next summer gathering with this brown sugar pavlova topped with passion fruit, strawberries, raspberries and pineapple

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g light brown soft sugar
150g golden caster sugar
6 medium egg whites

(about 180g)
1 tsp vanilla extract
1 peach

destoned and sliced
150g raspberries
150g strawberries

hulled and quartered
130g pineapple chunks
2 passion fruits

halved and seeds scooped out

For the filling

450ml double cream
2 tbsp icing sugar
1 tsp vanilla extract

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Nutrition: Per serving

kcal387
fat24g
saturates15g
carbs37g
sugars37g
fibre2g
protein3g
salt0.1g

Method

step 1

Heat the oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment. Turn it over. Sift both the sugars into a large bowl (use a spoon to push it through). Whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth (not grainy) – test it between your fingertips.
step 2

Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two meringue rectangles. Use a skewer to create more swirls, if you like. Bake for 50 mins-1 hr until crisp, then turn off the oven. Leave to cool inside.
step 3

To decorate, whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving board, then pipe or spoon over half the cream. Layer over half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit. Best eaten on the day it’s made, but will keep chilled for up to two days.

Recipe from Good Food magazine, June 2022

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A star rating of 4.8 out of 5.4 ratings

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