Australian
Pavlova with Passion Fruit and Cream
Crisp meringue with a marshmallow center, whipped cream, and tart passion fruit.
8 servings · 35 minutes prep · 75 minutes cook
Ingredients
Meringue
- 5 large, room temperature
- 1 pinch
- 1 1/4 cups, superfine preferred
- 2 tsp
- 1 tsp
- 1 tsp
Topping
- 1 1/2 cups, cold
- 2 tbsp, optional
- 1/2 cup, fresh or thawed
- 1 cup, sliced
- 2, peeled and sliced
- 1 cup
Directions
Make and Bake the Meringue
- Heat oven to 300°F. Draw a 9-inch circle on parchment and flip it over on a baking sheet.
- Beat egg whites and fine salt on medium until foamy. Gradually add granulated sugar 1 tablespoon at a time, beating until glossy stiff peaks form and the sugar is fully dissolved, 8 to 10 minutes. Rub a little meringue between two fingertips; continue beating if you feel any grit.
- Fold in cornstarch, white vinegar, and vanilla extract.
- Spoon meringue into the circle, shaping a tall disk with a shallow well. Place in oven and immediately reduce heat to 250°F.
- Bake for 70 to 75 minutes, until dry to the touch and lightly ivory. Turn oven off, crack the door, and cool inside for 90 minutes.
Top and Serve
- Whip heavy cream with powdered sugar to soft peaks.
- Transfer cooled pavlova to a serving plate. Top with whipped cream, passion fruit pulp, strawberries, kiwi, and blueberries.
- Serve within 30 minutes of topping for the best crisp-soft contrast.
