Four Fruits Pavlova Cake

Four Fruits Pavlova Cake

End your celebration on a decadent note with our Pavlova Cake recipe, made even more special with St. Dalfour Four Fruits Fruit Spread.

Ingredients

For the pavlova:

  • 6 large egg whites, room temperature
  • 300g sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar or lemon juice
  • 1 vanilla bean, scraped, or 1 tsp vanilla extract

For the cream filling:

For the garnish:

  • Fresh fruit (strawberries, blackberries & raspberries)

Instructions

  1. Preheat oven to 120°C. Line a baking tray with baking paper. Draw a circle about 8–9 inches wide and flip the paper so the ink side is down.
  2. Whip egg whites: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
  3. Add sugar slowly: With the mixer on, add the sugar one tablespoon at a time, beating well between each addition. Continue beating on medium-high speed for 8–10 minutes until thick, glossy, and smooth. Rub a small amount between your fingers - if gritty, keep beating.
  4. Fold in extras: Add cornflour, vinegar (or lemon juice), and vanilla. Beat for an additional 1–2 minutes until combined.
  5. Shape the pavlova: Pile the meringue onto the parchment paper inside the circle. Use an offset spatula to smooth the top and edges, forming a round dome with slightly higher edges and a shallow dip in the centre.
  6. Bake: Place on the middle rack and bake for 1 hour 30 minutes. Do not open the oven during baking.
  7. Cool slowly: Turn off the oven and keep the door closed. Let the pavlova cool completely inside the oven for at least 1–2 hours to minimise cracking. Remove and store uncovered at room temperature until ready to fill and serve.