Total Time:
2 hr 30 min
10 min
2 hr 20 min

1 (10-inch) Pavlova

  • 8 egg whites
  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon red wine vinegar
  • 1/2 tablespoon vanilla extract
  • Lightly sweetened whipped cream
  • Passion Fruit Curd, recipe follows
  • Passion Fruit Curd:
  • 1/2 cup passion fruit puree or substitute Key lime or other fruit puree if desired
  • 4 egg yolks
  • 4 eggs
  • 1 cup sugar
  • 3 ounces butter
  • 4 tablespoons cream
  • Preheat oven to 450 degrees F.

  • In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.

  • Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.

  • To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.

Passion Fruit Curd:
  • In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Recipe courtesy of Geoffrey Zakarian