Brown Sugar Pavlova with Fruit: A Decadent Delight for Every Occasion

Brown Sugar Pavlova with Fruit: A Decadent and Delightful Dessert

The brown sugar pavlova with fruit is a delectable dessert that combines the crispy and fluffy meringue of a classic pavlova with the rich sweetness of brown sugar and a vibrant assortment of fresh fruit. Here is a comprehensive guide to creating this exquisite treat:

Ingredients:

For the Meringue:
- 6 large egg whites
- 1 1/2 cups (12 ounces) fine brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract

For the Brown Sugar Syrup:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (3 1/2 ounces) brown sugar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon

For the Fruit Topping:
- 1 pound fresh strawberries, sliced
- 1 pound fresh raspberries
- 1/2 pound fresh blueberries
- 1/4 cup chopped toasted almonds

Instructions:

For the Meringue:

1. Preheat oven to 225 degrees Fahrenheit (110 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. In a clean bowl, beat egg whites with an electric hand mixer until foamy.
4. Gradually add brown sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
5. Beat in white vinegar and vanilla extract.

For the Brown Sugar Syrup:

1. In a small saucepan, melt butter over medium heat.
2. Stir in brown sugar and water until combined and smooth.
3. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
4. Stir in cinnamon.

To Assemble the Pavlova:

1. Spread meringue onto prepared baking sheet, forming a rough circle (approximately 9 inches in diameter).
2. Create a shallow depression in the center of the meringue.
3. Bake for 1 hour and 30 minutes, until meringue is dry and lightly golden.
4. Turn off oven and let pavlova cool inside for several hours or overnight.

To Prepare the Fruit Topping:

1. In a large bowl, combine strawberries, raspberries, blueberries, and almonds.
2. Pour brown sugar syrup over fruit and gently toss to coat.

To Serve:

1. Carefully transfer pavlova to a serving plate.
2. Spread fruit topping evenly over meringue.
3. Serve immediately and enjoy!

Tips:

* For the best results, use room temperature egg whites.
* To achieve a crisp exterior and chewy interior, do not overbeat the meringue.
* If you don't have brown sugar, you can substitute granulated sugar.
* You can use any combination of your favorite berries for the fruit topping.
* The brown sugar pavlova with fruit can be refrigerated for up to 2 days.

Indulge in the sweet and tangy delight of brown sugar pavlova with fruit. Whether it's a special occasion or a simple weekend treat, this dessert will impress your taste buds with its irresistible combination of textures and flavors.