Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a light and airy dessert featuring a crisp meringue shell with a marshmallow-like center, topped with fluffy whipped cream and fresh tropical fruits. The combination of pineapple and passion fruit adds a vibrant, tangy sweetness that perfectly complements the delicate vanilla-flavored pavlova.
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: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and use a pencil to trace an 8-inch circle on the paper, which will serve as a guide for shaping your pavlova.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form. This means when you lift the beaters, the peaks should hold but the tips slightly droop.
- Add Sugar Gradually: Slowly add the granulated sugar one spoonful at a time while continuing to beat, until the mixture becomes stiff and glossy with firm peaks. This ensures the meringue is stable and sweet.
- Fold in Stabilizers: Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. These ingredients help stabilize the meringue and improve texture.
- Shape the Pavlova: Spoon the meringue onto the parchment paper within the traced circle. Shape it into a dome, smoothing the sides and creating a shallow dip in the center, which will hold the topping later.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes. Once done, turn off the oven and leave the door slightly open. Allow the pavlova to cool completely inside the oven to prevent cracking.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. This creamy topping will balance the crispness of the pavlova.
- Assemble the Dessert: Once the pavlova is fully cooled, spread the whipped cream over the top, then scatter diced pineapple and spoon fresh passion fruit pulp on top for a burst of tropical flavor.
- Serve: Serve immediately to enjoy the pavlova at its best, with a crisp exterior and soft, marshmallow-like center.
Notes
- Use room temperature egg whites to achieve maximum volume when whipping.
- Ensure the mixing bowl and beaters are completely clean and free of grease for stable meringue.
- You can substitute fresh passion fruit with frozen pulp if fresh is unavailable, but drain excess liquid to avoid sogginess.
- For a different flavor twist, try adding other fresh fruits like kiwi or berries.
- Pavlova is best consumed the same day it is made, as the meringue can become soft if stored with the topping for too long.
