Passion Fruit Pavlova
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 3
- Cholesterol
- 41
- Sodium
- 85
- Total: 4 hr 45 min
- Active: 35 min
Ingredients
For the Meringue:
5 large egg whites, at room temperature
3/4 teaspoon distilled white vinegar
1/8 teaspoon salt
1 1/4 cups superfine sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon pure vanilla extract
For the Whipped Cream:
1 cup cold heavy cream
1 tablespoon superfine sugar
1/2 teaspoon pure vanilla extract
5 passion fruits, halved and pulp scooped out
Directions
- Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
- Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
- Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
- Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.