Pavlova
A classic Pavlova is a light and airy dessert that marries the crispness of meringue with a luscious marshmallow center. Topped with billowy whipped cream and vibrant fresh fruit, this dessert is both a visual and culinary delight perfect for special occasions.
Prep time: 20 minutesCook time: 1 hour 15 minutesServes: 8
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons cornstarch
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 cup sliced strawberries
1 cup kiwi slices
1/2 cup passion fruit pulp
Instructions
1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide.
2. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, beating at high speed until the meringue is glossy and forms stiff peaks.
4. Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined.
5. Spoon the meringue onto the parchment paper, using the circle as a guide, and shape it into a mound with a slight depression in the center.
6. Bake in the preheated oven for 1 hour and 15 minutes, then turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
7. Once cooled, whip the heavy cream with powdered sugar until soft peaks form.
8. Spread the whipped cream over the cooled meringue and top with sliced strawberries, kiwi, and passion fruit pulp.
9. Serve immediately and enjoy the harmonious blend of textures and flavors.
Storage
Pavlova is best eaten immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Do not freeze.
Reheating
Pavlova should not be reheated as it is meant to be served cold.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
