Fruit pavlova

Organic product Pavlova is a well known dessert in Britain that is named after the popular Russian ballet dancer, Anna Pavlova. It is a meringue-based dessert that is topped with whipped cream and fresh fruit, such as strawberries, kiwi, passionfruit, and mango.

To make a Fruit Pavlova, you'll need to start by making a meringue base. This is done by whisking egg whites until they form stiff peaks, then gradually adding sugar until the mixture is glossy and smooth. The meringue is then baked in the oven until it is crispy on the outside but still chewy on the inside.

Once the meringue base is ready, it is topped with whipped cream and fresh fruit. The fruit is typically arranged in a decorative pattern on top of the cream. Some people also add a drizzle of fruit sauce or coulis to give the dessert an extra burst of flavor.

Fruit Pavlova is a delicious and impressive dessert that is perfect for special occasions or dinner parties. It is light and airy, with a delicate sweetness that pairs perfectly with the fresh fruit. Give it a try for your next dessert!

here is a recipe for Natural product Pavlova from Britain:

Ingredients:

1. 4 egg whites
2. 1 cup granulated sugar
3. 1 tsp white vinegar
4. 1 tsp vanilla extract
5. 1 1/2 cups heavy cream
6. 1-2 cups fresh fruit (such as strawberries, kiwi, passionfruit, and mango)

Optional: fruit sauce or coulis for drizzling

Instructions:

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a huge bowl, whisk the egg whites until they structure solid pinnacles. Gradually add the sugar, one tablespoon at a time, while continuing to whisk the mixture. The mixture should become glossy and smooth.

Add the white vinegar and vanilla extract to the bowl and gently fold them into the mixture.

Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle. Use a spatula to smooth the top and create a slight indentation in the center.

Bake the meringue for 1 hour, or until it is crisp on the outside but still soft and chewy on the inside. Turn off the oven and leave the meringue inside to cool for at least 1 hour (or overnight).

Once the meringue has cooled, whip the heavy cream until it forms soft peaks. Spoon the whipped cream onto the top of the meringue and spread it evenly.

Arrange the fresh fruit on top of the whipped cream, creating a decorative pattern. If desired, drizzle with fruit sauce or coulis.

Serve immediately, slicing the pavlova into wedges. Enjoy your delicious Fruit Pavlova from England!