Passion Fruit Pavlova
Inspired by techniques from NYT Cooking and Serious Eats.
A crisp, marshmallow-centred meringue filled with whipped cream and covered in sweetened passion fruit pulp.
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Method
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Equipment
- baking tray
- baking paper
- 22 cm plate or cake tin, as a template
- pencil
- large grease-free bowl
- electric whisk or stand mixer
- small bowl
- spatula
- mixing bowl
- balloon whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 289 kcal |
| Protein | 3.4 g |
| Carbohydrate | 39.9 g |
| of which sugars | 37 g |
| of which free sugars | 33.7 g |
| Fat | 13.7 g |
| of which saturates | 8.6 g |
| Fibre | 1.9 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Meringue
- 4 large egg whites (about 140 g), at room temperature
- 0.5 g fine sea salt or table salt a pinch
- 250 g caster sugar
- 2 tsp cornflour (cornstarch)
- 1 tsp white vinegar (distilled)
- 1 tsp vanilla
Topping
- 300 ml cold double (heavy) cream
- 12 g icing sugar about 1 tbsp
- 8 ripe passion fruit wrinkly skins mean ripe
- 12 g caster sugar about 1 tbsp
- 1
Heat. set the oven to 150 °C (130 °C fan). Trace round a 22 cm plate on a sheet of baking paper and lay it pencil side down on a flat tray. Stir the cornflour into the caster sugar.
- 2
Whisk. beat the whites with the pinch of salt at medium speed to soft peaks. Keep beating while you add the sugar and cornflour one spoonful at a time, waiting about 30 s between each. Turn to high speed and beat for another 5-8 min, until the meringue is stiff and shiny and feels silky when rubbed between two fingers. Beat in the vinegar and vanilla. Rubbing a little between your fingers tells you the sugar has dissolved.
- 3
Shape. spoon the meringue onto the traced circle. Spread it out to the line, building the edge a little higher than the middle so there is a dip for the filling; lift the spatula up the sides to make ridges.
- 4
Bake. slide the tray in and turn the oven straight down to 120 °C (100 °C fan). Bake for 1 h 15 min, until the shell is dry, pale cream and peels away from the paper easily. Switch the oven off, prop the door open a little and let the meringue cool inside for 2 h or more.
- 5
Passion fruit. halve the fruit. Scoop the pulp of 6 into a bowl and stir in the caster sugar; keep the other 2 fruit in halves for the top. A spoon of sugar softens the sharpness of the pulp.
- 6
Top. when you are ready to eat, beat the cream and icing sugar together until it just holds soft peaks, then fill the dip in the meringue. Spoon the sweetened pulp over the cream so it runs to the edges, set the passion fruit halves on top and serve straight away.
Storage
Keep the plain meringue airtight at room temperature for up to 2 days. Once topped, eat within 2 hours; chill leftovers and eat within 1 day.
