Faux Pavlova: A Delectable Australian Illusion

Growing up in Australia, the scent of fresh pavlova was synonymous with summer celebrations, Christmas, and every special occasion in between. I remember one particularly frantic Christmas Eve, the traditional meringue base I’d meticulously prepared had stubbornly refused to crisp up, threatening to collapse into a sticky puddle. Just as panic began to set in, my mum, ever the resourceful cook, pulled out a bag of vanilla meringues from the pantry. With a twinkle in her eye and a dash of improvisation, she transformed them into a stunning dessert that, to this day, I swear tasted as good as the real thing. That experience taught me that sometimes, the most delightful culinary creations come from a little bit of clever “faking it.”

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (plus chilling time)
• Total Time: 2 hours 15 minutes (minimum chilling)
• Servings: 12-16
• Yield: 1 large dessert
• Dietary Type: Gluten-Free (depending on meringue brand)

Ingredients

This recipe ingeniously uses readily available ingredients to mimic the ethereal texture and glorious presentation of a classic Pavlova without the fuss of whipping egg whites and navigating oven temperatures.

• For the Base:
  • 30-35 vanilla meringues, approximately 2-inch x 3-inch in size (two tubs from Trader Joe’s work perfectly)
• For the Marshmallow Layer:
  • 2 (7-ounce) jars Kraft Marshmallow Creme
• For the Whipped Cream Topping:
  • 2 pints heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 cup powdered sugar, sifted
• For the Fruit Topping:
  • 2 quarts fresh strawberries, and/or 2 quarts raspberries
  • 1 quart fresh blueberries, or 1 quart blackberries
  • 3 kiwi fruits
  • 2 bananas
  • 1 (15-ounce) can sliced peaches, drained
  • Passion fruit pulp or mango puree for drizzling

Equipment Needed

• 9″ x 13″ glass Pyrex baking dish (or a trifle bowl)
• Microwave
• Silicone scraper
• Large bowl or electric mixer
• Whisk or spatula
• Serving platter or the baking dish itself

Instructions

The beauty of the Faux Pavlova lies in its simplicity. There’s no baking involved, which means no fear of cracking or deflating meringue.

1. Prepare the Meringue Base: Line the bottom and sides of your 9″ x 13″ glass Pyrex baking dish with crushed meringues. You want to create a sturdy, somewhat packed layer. Break some meringues into smaller pieces to fill in gaps and press them together gently. Then, carefully spread the remaining whole meringues evenly over this crushed meringue base. Aim for a relatively smooth, even surface to hold the next layers. A trifle bowl can also be used if you prefer a more dramatic, layered presentation.

2. Meld the Marshmallow Cream: Carefully open each jar of Kraft Marshmallow Creme. Place each jar in the microwave and heat for 20 seconds. This will make the marshmallow creme pliable and easier to spread. Immediately after microwaving, use a silicone scraper to spread the warmed marshmallow creme evenly over the meringue layer in the baking dish. Ensure it covers the meringues completely, creating a smooth, cohesive layer.

3. The Crucial Chilling Period: This is the only step that requires a bit of patience, but it’s essential for the Faux Pavlova to truly meld. Let the baking dish sit at room temperature for at least 2 hours. During this time, the marshmallow creme will soften the meringues, allowing them to fuse together, creating a chewy, delightful base that holds its shape and provides a wonderful contrast to the crisp meringue pieces. Do not rush this process; trust the magic of time and fusion!

4. Prepare the Fruit: While the marshmallow base is chilling, prepare your fresh fruit. Clean and slice all the fruit, with the exception of the passion fruit and/or mango puree. Keep each type of fruit separated from the others in individual bowls. This not only makes for a prettier presentation but also allows each flavor to shine without colors bleeding.

5. Whip the Cream: In a large bowl, or using an electric mixer, whip the heavy cream until stiff peaks form. Be careful not to over-whip, as this can turn the cream buttery. Gently fold in the vanilla extract and the sifted powdered sugar. Folding ensures that you maintain the airy texture of the whipped cream.

6. Layer the Whipped Cream: Once the chilling period is complete and the marshmallow layer has melded with the meringues, carefully spread the whipped cream evenly over the marshmallow creme layer. For a professional finish, if you’re comfortable with a piping bag, you can reserve some of the whipped cream to decorate the outside edge of the dessert, or use canned “spray” cream for a quick embellishment.

7. Add the Tropical Drizzle and Fruit: Drizzle the passion fruit pulp or mango puree generously over the whipped cream layer. This adds a tangy, tropical counterpoint that is truly delightful. Finally, decorate the top of the dessert with your prepared fresh fruits. Arrange them artfully, showcasing the vibrant colors and textures.

Expert Tips & Tricks

• Meringue Consistency: The success of the base relies on the meringues. If your vanilla meringues are very dry and crumbly, you might need to use slightly more marshmallow creme to ensure they bind well. Conversely, if they are softer, they will absorb the marshmallow creme more readily.
• Marshmallow Creme Temperature: While microwaving for 20 seconds is ideal, oven temperatures and microwave wattages vary. The key is to make the creme pliable enough to spread easily without being so hot that it melts the meringues too quickly. A quick test with a spatula is wise.
• Fruit Arrangement: Don’t be afraid to get creative with your fruit placement. Consider layering colors and textures for a visually stunning effect. For instance, placing a base of berries and then topping with sliced kiwi and bananas can create beautiful patterns.
• Make-Ahead Convenience: While the Faux Pavlova is best assembled closer to serving time to maintain the crispness of some meringue pieces, the fruit can be prepped and kept refrigerated separately. The whipped cream can also be made a few hours ahead and stored, covered, in the refrigerator.

Serving & Storage Suggestions

This Faux Pavlova is best served immediately after the fruit topping has been added. The contrast between the crisp meringue shards, the chewy marshmallow layer, and the soft fruit is at its peak when freshly assembled.

Due to the fresh cream and fruit, this dessert is not ideal for long-term storage. It will keep in the refrigerator for about 2 hours before the whipped cream starts to soften and the meringue base may become too soggy. If you have any leftovers (which is unlikely!), store them covered in the refrigerator for a maximum of 12 hours, but be aware that the texture will change. It is not suitable for freezing.

Nutritional Information

Please note that this is an estimated nutritional breakdown and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving (approx. 1/16th of recipe)	% Daily Value
Calories	499.2 kcal
Total Fat	30.1 g	46%
Saturated Fat	18.4 g	91%
Cholesterol	108.7 mg	36%
Sodium	60.5 mg	2%
Total Carbohydrate	57.5 g	19%
Dietary Fiber	4.7 g	18%
Sugars	35.6 g	142%
Protein	3.6 g	7%

Variations & Substitutions

• Berry Bonanza: If you’re not a fan of the fruits listed, feel free to use your favorites! Peaches, nectarines, mangoes, and even tropical fruits like papaya would all be delicious additions. Just ensure they are ripe and provide a good balance of sweetness and acidity.
• Chocolate Lover’s Dream: For a decadent twist, consider adding a layer of chocolate ganache or a dusting of cocoa powder over the whipped cream before adding the fruit. You could even use chocolate meringues as the base!
• Citrus Zest: A little finely grated lemon or lime zest folded into the whipped cream can add a bright, refreshing note that cuts through the sweetness.
• Nutty Crunch: For added texture, sprinkle some toasted slivered almonds, macadamia nuts, or desiccated coconut over the top along with the fruit.

FAQs (Frequently Asked Questions)

Q: Can I make the marshmallow creme layer ahead of time?
A: No, the marshmallow creme needs to be spread and allowed to meld with the meringues at room temperature for at least 2 hours. It’s best to assemble this part closer to serving.

Q: Why is the chilling time so important?
A: The chilling time allows the marshmallow creme to soften the meringues, binding them together to create a chewy base that can support the toppings.

Q: What if I don’t have Kraft Marshmallow Creme?
A: You can try using a good quality marshmallow fluff, but Kraft’s is specifically recommended for its texture and binding properties in this recipe.

Q: How do I ensure the whipped cream is stiff enough?
A: Make sure your cream is very cold, and use a clean, dry bowl and whisk. Whip until you can turn the bowl upside down without the cream falling out.

Q: Can I use a different kind of cookie or biscuit for the base?
A: While traditional Pavlova uses meringue, this “faux” version relies on the unique texture of vanilla meringues and marshmallow creme to mimic the classic. Other cookies might not absorb the marshmallow creme in the same way.

Final Thoughts

The Faux Pavlova is more than just a recipe; it’s a testament to culinary ingenuity and the joy of creating something beautiful and delicious without the stress. It’s the perfect dessert for when you crave that iconic Australian treat but are short on time or oven space. So, gather your ingredients, embrace the simplicity, and prepare to impress your guests with this delightful illusion. Serve it with a glass of chilled sparkling wine or a refreshing iced tea, and savor every light, fruity, and wonderfully chewy bite. Happy creating!