Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a delicate meringue-based dessert with a crisp crust and soft, marshmallow-like interior. Topped with lightly sweetened whipped cream and fresh tropical fruits, it offers a refreshing and elegant treat perfect for special occasions or summer gatherings.
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 and prepare the baking sheet: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and use a pencil to lightly trace an 8-inch circle on the paper; this will serve as a guide for shaping the pavlova.
- Whip the egg whites: In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the granulated sugar, one spoonful at a time, continuing to beat until the mixture forms stiff, glossy peaks with a smooth texture.
- Fold in dry ingredients and flavorings: Gently fold the cornstarch, white vinegar, and vanilla extract into the meringue, being careful not to deflate the mixture.
- Shape the pavlova: Spoon the meringue onto the parchment paper, using the circle as a guide. Shape it into a dome with a shallow depression in the center to hold the toppings later.
- Bake and cool: Bake the pavlova in the preheated oven for 1 hour and 15 minutes. Once done, turn off the oven but leave the door slightly ajar, allowing the pavlova to cool completely inside, helping prevent cracks and ensuring a crisp crust.
- Prepare whipped cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
- Assemble the pavlova: Once the pavlova is completely cooled, spread the whipped cream generously over the top. Scatter the diced fresh pineapple and spoon the passion fruit pulp over the cream.
- Serve: Serve immediately to enjoy the contrasting textures of the crunchy shell, soft inner meringue, creamy topping, and fresh fruit.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of any grease to achieve the best meringue peaks.
- Don’t open the oven door during baking to prevent the meringue from collapsing.
- Using fresh passion fruit enhances the tartness that complements the sweet meringue perfectly.
- For a more tropical flavor, you can substitute or add other fruits such as kiwi or mango.
- The pavlova is best served on the day it is made to maintain its crisp texture.
- Allowing the pavlova to cool inside the oven slowly prevents cracks and keeps it light.
