Passionfruit Pavlova
Indulge in the heavenly delight of Passionfruit Pavlova, a dessert that combines a crisp meringue shell with a cloud-like interior, topped with tangy passionfruit and fresh fruits. Perfect for any occasion, this show-stopping treat is as impressive as it is delicious, ensuring rave reviews from family and friends.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup superfine sugar
- 1 tsp white vinegar
- 2 tsp cornstarch
- 1 cup heavy cream
- 1 cup fresh passionfruit pulp (about 4–6 ripe passionfruits)
- Fresh berries or kiwi for garnish
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, marking a circle as a guide.
- In a clean bowl, whip the egg whites until foamy. Gradually add the sugar while beating until stiff peaks form and the mixture is glossy.
- Carefully fold in the vinegar and cornstarch until just combined.
- Spoon the meringue onto the prepared baking sheet within the circle guide, creating a slight well in the center.
- Bake for about 60 minutes or until dry to touch and slightly golden. Turn off the oven and let cool completely with the door ajar.
- Whip heavy cream until soft peaks form. Spread over cooled pavlova and top with passionfruit pulp and fresh fruits.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 25g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Ensure egg whites are at room temperature for optimal volume. You can substitute passionfruit with mango or kiwi for different flavors. Store leftover pavlova in an airtight container at room temperature for up to 24 hours.