Open Today: 7:00 am - 5:30 pm
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
Wednesday: 9:00 am - 5:30 pm *
Thursday: 7:00 am - 5:30 pm
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday & Monday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000

Frozen summer fruit pavlova puddings

SERVES
8
COOK TIME
12
PREP TIME
25
DIFFICULTY
Easy
Tags Christmas, Fruit, Pavlova, Summer
Collections Special occasion, Summer

INGREDIENTS

  • 1 yellow peach
  • 2 apricots
  • 125 g raspberries
  • 125 g blackberries
  • 125 g strawberries, hulled
  • 4 egg yolks
  • 100 g sugar
  • 2 tsp vanilla bean paste
  • 300 ml pure cream
  • 2 egg whites
  • 125 g ready-made meringues (eg. toffee & almond meringues), roughly crushed
  • To garnish
  • red currants, icing sugar

METHOD

  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.
To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.
Print Recipe
Frozen summer fruit pavlova puddings
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Recipe Notes
  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty
    to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.

To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes
before turning onto serving plates. Top with red currants, a dusting of icing sugar to
garnish with reserved berries.

Share this Recipe