This is perfect, very fine and elegant. It's a fusion of fresh fruity taste and a little crunchiness from the meringue. Use whatever fruits you like and you can find in the season. Whipped cream can be combined with any fruit.
I like the most this variant of Pavlova. It's interesting, but also simple. The only thing is to be patient with the meringue top, and very careful not to tan it.
I discovered the Swiss Meringue Recipe while working on this Pavlova. Now I'll give you a reason to be confident and use it without fear. See what a white and fluffy beauty comes out. I assure you that its taste will be even finer.
about 4 egg whites - use the yolks for the milk buttercream
this means double amount for the egg whites
or any other strong flavoured jam
very cold, from the fridge
1 cup = 250ml, for whipping the cream
choose whatever you find and like, the more diverse and colorful the better
Quick millk buttercream
make it using 4 yolks and put the rest in the freezer
Step by step
On a piece of baking paper, draw a circle with a diameter of about 26-28cm.
With a few drops of meringue placed in the corners, attach the baking paper to the oven sheet.
Scoop with a spoon about half the amount of meringue inside the drawn circle and spread evenly over its entire surface.
Put the rest of the meringue in a piping bag and make a high border (use a wider nozzle).
If you don't have a piping bag and a nozzle, use a spoon. Arrange the edges nicely and it's important to be high.
This is what my meringue top looks like. From the leftovers, I made a few small meringues for to use for garnish and to satisfy the little ones' cravings :)
Bake the meringue for 3-4 hours at 60-70 degrees C. From time to time, leave the oven door slightly ajar for 20-30 minutes, then close the door again.
I do this in order to get an immaculate white meringue, not yellow or brown. This happens if the temperature is higher and the sugar in the merengue caramelizes.
A first test to check for doneness is to see if the meringue comes easily off the parchment.
When it's ready, remove from the oven and let cool.
When both the meringue and the buttercream have cooled properly, start making the whipped cream.
Find complete instructions here. So, we make the whipped cream right before the cake is assembled.
Now we start assembling the cake.
Place the meringue on a plate and spread with jam in the middle. This is so that the meringue won't soften that quickly once we add the buttercream and the whipped cream.
Put a layer of buttercream, be sure to leave room for whipped cream.
And put the last layer of whipped cream.
Wash and cut the fruits (if needed), drain. Spread them evenly over the whipped cream.
Don't skimp on the fruit, the more the better.
You can decorate the top with a few small meringues or melted chocolate.
You can serve the cake immediately, in which case the cream will be softer, and the meringue a bit stronger.
After 3-4 hours in the fridge, the buttercream and whipped cream will be firmer and the meringue a little softer.
I liked it more this way, after keeping in the fridge. It all depends on the time you have and your taste.