Description
A light and airy Vanilla Pavlova topped with tropical pineapple and passion fruit. This dessert features a crisp meringue shell with a soft, marshmallow-like center, complemented by whipped cream and fresh, tangy fruit for a refreshing finish.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh pineapple, diced
- 1/3 cup fresh passion fruit pulp (about 2 fruits)
Instructions
- Preheat the oven: Set your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle on it to use as a guide for shaping your pavlova.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Add the sugar gradually, one spoonful at a time, while continuing to beat until you achieve stiff, glossy peaks.
- Incorporate dry ingredients: Gently fold in the cornstarch, white vinegar, and vanilla extract into the meringue mixture without deflating the egg whites.
- Shape the meringue: Spoon the meringue onto the parchment within the traced circle, shaping it into a dome with a shallow dip in the center to hold the toppings.
- Bake: Bake the pavlova for 1 hour and 15 minutes. Once done, turn off the oven and leave the oven door slightly ajar. Let the pavlova cool completely inside the oven to prevent cracks.
- Prepare the whipped cream: Whip the heavy cream together with the powdered sugar until soft peaks form. Set aside.
- Assemble the pavlova: Once cooled, spread the whipped cream over the pavlova and top with diced pineapple and passion fruit pulp.
- Serve: Serve immediately to enjoy the pavlova at its best texture.
Notes
- Ensure the egg whites are at room temperature for better volume when whipping.
- Use a clean, grease-free bowl for whipping the egg whites to achieve maximum stiffness.
- Cooling the pavlova inside the oven helps prevent cracking by allowing it to cool slowly.
- Serve immediately after topping to maintain the crispness of the meringue shell.
- Can be prepared a day ahead; store the pavlova base separately and assemble just before serving.
