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Passionfruit Pavlova
A cloud of crisp meringue with a soft, marshmallowy center, topped with billowy whipped cream and showered with fresh passionfruit pulp. The contrast of textures and the electric tartness of passionfruit against sweet cream is one of the great dessert experiences.
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Ingredients
- 6 passionfruit, halved, pulp scooped out for topping
- 6 large egg whites, at room temperature
- 1½ cups granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream, cold
- 2 tbsp powdered sugar, for cream
Contains: eggs, milk, sulphites.
Method
- Preheat oven to 275°F. Draw a 10-inch circle on parchment paper, flip it over, and place on a baking sheet.About 5 min
- Beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, 1 tbsp at a time, increasing speed to high. Beat until meringue is very thick, glossy, and holds stiff peaks — about 10 minutes.About 12 min
- Fold in vinegar, cornstarch, and vanilla gently with a spatula.About 2 min
- Spoon meringue onto the circle, building up the edges slightly higher than the center to form a shallow bowl shape.About 3 min
- Bake at 275°F for 90 minutes. Turn off oven and let pavlova cool completely inside the closed oven — at least 1 hour, or overnight.About 90 min
- Whip cold cream with powdered sugar to soft peaks. Pile onto the cooled meringue, then spoon passionfruit pulp liberally over the top. Serve immediately.About 8 min
Tips
- Room-temperature egg whites whip to a greater volume than cold ones.
- Any trace of yolk or fat in the bowl will prevent the meringue from whipping properly — wipe the bowl with a cut lemon first.
- Cool the pavlova in the oven to prevent cracking from the temperature change.
Ring the changes
- Top with mixed tropical fruit — mango, pineapple, and kiwi alongside the passionfruit.
- Swirl passionfruit curd through the whipped cream before topping.
Keeping it
Unfilled meringue keeps in a dry, airtight container for up to 2 days. Once topped with cream, serve within 2 hours.
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