Summer Fruit Pavlova

I wanted to do something different this year other than the usual strawberry, mango, passion fruit pavlova combo. 

Don’t get me wrong I love a classic combo! However, using the red grapes and rich warm tones of the stone fruit was a welcome take on a classic pavlova or affectionately known as Pav in Australia. Also, gold foil is not essential but very festive and fun! 
Make sure to check out the reel for Pavlova assembly step by step!

Enjoy, Emma x 

Recipe

Serves 8

Ingredients

1 x homemade or store-bought pavlova 

600ml cream 

2 tbsp sugar 

1 tsp vanilla 

1 Pomegranate 

4 Apricots 

4 plums 

5 lychees 

1 bunch of red grapes 

1 Punnet of blackberries 

2 x sheets of gold foiling 

Instructions

Place pavlova on the desired cake stand or serving tray. 
Whip cream with sugar and vanilla until soft and fluffy. Be careful not to overwhip the cream. 
Top the pavlova with plenty of cream. 
Section the red grapes into 3 smaller bunches and place them so they hang over the edge of the pavlova in three parts. 
Next, create a little mountain of stone fruit and blackberries. 
Peel half the skin off the lychee for effect. 
My trick to getting pomegranate seed out is to cut the fruit in half and hold it over a large bowl then tap (or wack) it on the top with a wooden spoon until all the seed falls into the bowl. You will have to pick out the white bits, not tasty… 
Sprinkle pomegranate seeds over the top and dot with gold foil.