Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a light and airy meringue dessert topped with whipped cream and fresh tropical fruits. The pavlova features a crisp crust with a soft, marshmallow-like center, complemented perfectly by the tangy sweetness of pineapple and passion fruit. Ideal for a refreshing and elegant dessert that impresses with both flavor and presentation.
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 Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle as a guide to shape your pavlova meringue.
- Whip Egg Whites: In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar, one spoonful at a time, continuing to beat until you achieve stiff, glossy peaks, ensuring the meringue is stable and shiny.
- Fold in Stabilizers: Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula, being careful not to deflate the meringue. This mixture helps give the pavlova structure and a tender texture inside.
- Shape Meringue: Spoon the meringue onto the prepared parchment paper, shaping it into a dome with a shallow dip in the center – perfect for holding the toppings later.
- Bake and Cool: Bake the pavlova for 1 hour and 15 minutes. After baking, turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside. This step prevents cracking and maintains a crisp exterior.
- Prepare Whipped Cream: Whip the heavy cream with powdered sugar until soft peaks form, creating a sweet and fluffy topping.
- Assemble Dessert: Once the pavlova is fully cooled, spread or dollop whipped cream over the top. Scatter diced fresh pineapple and spoon passion fruit pulp over the cream for a vibrant and refreshing finish.
- Serve: Serve the pavlova immediately to enjoy its crisp edges and soft center at their best.
Notes
- Ensure egg whites are free from any yolk for optimal whipping volume.
- Letting the pavlova cool gradually in the oven reduces the risk of cracks.
- Use fresh passion fruit for the best flavor and texture.
- Serve immediately after topping to maintain pavlova’s crisp texture.
- This dessert is best eaten on the day it is made.
