Description
This Vanilla Pavlova with Pineapple & Passion Fruit is a light and airy dessert featuring a crispy meringue shell with a soft marshmallow interior. Topped with freshly whipped cream, juicy pineapple chunks, and tangy passion fruit pulp, this pavlova offers a delightful balance of textures and tropical flavors, perfect for a refreshing and elegant treat.
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 and prepare baking sheet: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle on the paper to use as a guide for shaping the pavlova.
- Whip egg whites: In a clean, dry bowl, beat the egg whites until they form soft peaks. Slowly add granulated sugar a spoonful at a time, continuing to beat until the mixture becomes stiff and glossy with firm peaks.
- Fold in dry ingredients and flavoring: Carefully fold in the cornstarch, white vinegar, and vanilla extract into the meringue mixture, being gentle to preserve the airiness.
- Shape meringue: Spoon the meringue mixture onto the parchment paper within the traced circle, shaping it into a dome with a slight shallow dip in the center to hold the toppings later.
- Bake and cool: Bake the pavlova for 1 hour and 15 minutes. Once baking is complete, turn off the oven, crack the oven door ajar, and allow the pavlova to cool completely inside. This slow cooling helps prevent cracking and ensures the perfect texture.
- Whip cream: While the pavlova cools, whip the heavy cream with powdered sugar until soft peaks form. Set this aside for topping.
- Assemble dessert: Once the pavlova is completely cooled, spread the whipped cream over the top. Scatter diced fresh pineapple pieces and spoon passion fruit pulp over the cream, distributing evenly to garnish.
- Serve immediately: Serve the pavlova right after assembling to enjoy the ideal combination of crisp exterior and soft interior textures with fresh fruity toppings.
Notes
- Make sure the egg whites bowl and whisk are completely clean and free of grease to achieve maximum volume when whipping.
- Do not open the oven door during baking to avoid collapsing the pavlova.
- Allowing the pavlova to cool inside the oven with the door ajar prevents sudden temperature changes that can cause cracks.
- Use ripe, fresh pineapple and passion fruit for the best flavor contrast.
- This dessert is best eaten the same day it’s assembled to maintain texture integrity.
