Print

Passionfruit Pavlova

Passionfruit Pavlova
Print Recipe

Passionfruit Pavlova is a light and airy dessert featuring a crisp meringue base topped with whipped cream and tangy passionfruit pulp, perfect for a refreshing finish to any meal.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup (200g) caster sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 cup (240ml) heavy whipping cream
  • 3–4 passionfruits, pulp and seeds scooped out
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch circle on the paper.
  2. In a clean bowl, beat egg whites on medium speed until soft peaks form.
  3. Gradually add caster sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  4. Gently fold in vinegar and cornstarch.
  5. Spread the meringue inside the drawn circle on the parchment paper, shaping it with slightly higher edges.
  6. Bake for 1 hour and 15 minutes, then turn off oven and let pavlova cool completely inside oven with door slightly ajar.
  7. In a separate bowl, whip the cream with vanilla extract until soft peaks form.
  8. Once pavlova is cooled, top with whipped cream and spoon passionfruit pulp over the top before serving.

Notes

For an extra tropical twist, garnish with fresh mint leaves or sliced kiwi. Serve immediately to preserve the crisp texture of the meringue.

Find it online: https://auntyspices.com/passionfruit-pavlova-delight/