Indulge in a slice of heaven with our exquisite Pavlova with Cream and Passionfruit, a delightful dessert that perfectly captures the essence of Australian cuisine! This light and airy meringue, topped with luscious whipped cream and tangy passionfruit, is sure to impress your family and friends at any gathering. With a prep time of just 20 minutes and a bake time of 1 hour, you’ll be amazed at how easy it is to create this show-stopping treat. Dive into our recipe and discover the secret to mastering the perfect Pavlova that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 6 servings
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 passionfruits
- Fresh fruit for topping (optional)
Instructions
- Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper and draw a circle about 20 cm (8 inches) in diameter on the paper. This will serve as a guide for shaping your Pavlova.
- In a clean, dry mixing bowl, add the 4 egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This should take about 3-4 minutes.
- Gradually add the 1 cup of caster sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form. This may take another 5-7 minutes.
- Add 1 teaspoon of vinegar and 1 teaspoon of vanilla extract to the meringue mixture. Gently fold these ingredients in using a spatula, being careful not to deflate the meringue.
- Carefully spoon the meringue onto the prepared baking tray, using the circle you drew as a guide. Shape the meringue into a disc with a slight indentation in the center to hold the cream and fruit later.
- Bake the meringue in the preheated oven for 1 hour. After baking, turn off the oven and leave the Pavlova inside to cool completely. This will help prevent cracks from forming.
- While the Pavlova is cooling, prepare the whipped cream. In a separate bowl, pour in 1 cup of heavy cream. Using a clean electric mixer, beat the cream on medium speed until soft peaks form. Do not overbeat; you want a smooth and spreadable consistency.
- Once the Pavlova is completely cool, carefully transfer it to a serving platter. Top the meringue with the whipped cream, spreading it evenly into the indentation.
- Cut the passionfruits in half and scoop out the pulp. Drizzle the passionfruit pulp over the whipped cream on the Pavlova.
- If desired, add fresh fruit on top of the cream and passionfruit for extra color and flavor. Berries, kiwi, or mango work wonderfully.
- Serve immediately and enjoy your delicious Pavlova with cream and passionfruit!
Tips
- Egg Whites Matter: Ensure your mixing bowl and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping properly. Room temperature egg whites whip up better than cold ones, so let them sit out for a bit before using.
- Slow Sugar Addition: When adding the caster sugar, do it gradually. This helps the sugar dissolve properly, resulting in a smooth and glossy meringue.
- Vinegar is Key: The vinegar not only adds a subtle flavor but also helps stabilize the meringue, ensuring it holds its shape during baking.
- Cooling Technique: Allow the Pavlova to cool in the oven with the door slightly ajar. This gradual cooling process minimizes the risk of cracks forming on the surface.
- Topping Variations: Feel free to get creative with your toppings! While passionfruit is a classic choice, you can also use a mix of seasonal fruits like berries, kiwi, or even a drizzle of chocolate for an extra touch of indulgence.
- Serve Fresh: For the best texture and flavor, assemble the Pavlova just before serving. This keeps the meringue crisp and prevents it from becoming soggy from the cream and fruit.
Nutrition Facts
Calories: 286kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 55g
Cholesterol: 50mg
