Dessert
Pavlova
2 h 30 minServes 8Nutri-Score D€€
D
2 h 30 min
2 h 30 minPavlova
what you need
Ingredients
egg whites (at room temperature)Dairy4 pieces
caster sugarPantry220 g
cornstarch (sifted)Pantry10 g- white vinegarPantry5 ml
- vanilla extractPantry5 ml
- heavy cream (very cold)Dairy300 ml
- powdered sugarPantry30 g
strawberries (hulled and halved)Produce250 g
passion fruit (pulp scooped out)Produce2 pieces
per serving
Nutrition
255kcal
- Carbs
- 36 g
- Proteins
- 2 g
- Fat
- 12 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Baking tray
Spatula
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 120 °C.
- Line a baking tray with baking paper and draw a circle on it as a guide.
- Step 2
Whip the meringue
- Whisk the egg whites in a clean bowl until soft peaks form.
- Gradually add the caster sugar, a spoonful at a time, and keep whisking until the meringue is stiff and glossy.
- Fold in the cornstarch, vinegar and vanilla extract.
- Step 3
Shape and bake
- Spoon the meringue onto the tray and shape it into a circle, building up the sides to form a shallow well.
- Bake until the outside is crisp and dry and the base lifts off the paper cleanly.
- Turn the oven off and leave the pavlova inside to cool completely.
- Step 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar to soft peaks.
- Step 5
Assemble
- Spread the whipped cream over the cooled pavlova.
- Top with the strawberries and spoon over the passion fruit pulp.
- Serve immediately.