Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a light and airy dessert featuring a crisp meringue shell with a soft marshmallow-like center, topped with luscious whipped cream and tropical fruit. The combination of tangy passion fruit and sweet pineapple adds a refreshing contrast to the delicate vanilla pavlova, making it a perfect treat for any occasion.
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 Oven: 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 parchment as a guide for shaping your pavlova.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the 4 large egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar one spoonful at a time, continuing to beat until the meringue is stiff and glossy with firm peaks.
- Fold Stabilizers and Flavor: Carefully fold in the cornstarch, white vinegar, and vanilla extract into the meringue mixture. This will stabilize the meringue and give it a subtle vanilla flavor.
- Shape Meringue: Spoon the meringue mixture onto the parchment paper within the traced circle. Shape it into a dome with a shallow dip in the center to hold the toppings later.
- Bake and Cool: Place the baking sheet in the oven and bake for 1 hour and 15 minutes. After baking, turn off the oven, leave the door slightly open, and let the pavlova cool completely inside the oven to prevent cracking.
- Prepare Whipped Cream: Meanwhile, whip the heavy cream together with powdered sugar until soft peaks form. Set aside until ready to assemble.
- Assemble Pavlova: Once the pavlova is completely cooled, top it generously with the whipped cream. Then scatter the diced pineapple and spoon the passion fruit pulp over the cream.
- Serve: Serve the pavlova immediately after assembling to enjoy the best texture of crisp exterior and soft, marshmallow-like interior with fresh fruity toppings.
Notes
- Use a clean, grease-free bowl for whipping egg whites to ensure maximum volume.
- Allow the pavlova to cool completely inside the oven to avoid cracks due to sudden temperature changes.
- Fresh passion fruit can be substituted with passion fruit juice for convenience, though fresh pulp provides the best flavor and texture.
- To make ahead, you can bake the pavlova a day in advance and store it in an airtight container at room temperature; add the toppings just before serving.
