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Vanilla Pavlova with Pineapple & Passion Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Description

This Vanilla Pavlova with Pineapple & Passion Fruit is a delicate and airy meringue-based dessert featuring a crisp crust and soft, marshmallow-like center. Topped with lightly sweetened whipped cream, fresh pineapple, and tropical passion fruit pulp, it offers a perfect balance of sweetness and tanginess. Ideal for summer gatherings and special occasions, this elegant yet simple dessert impresses with its beautiful presentation and refreshing flavors.

Ingredients

Scale

Meringue

  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons vanilla extract

Toppings

  • 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

  1. 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 to use as a guide for shaping the pavlova.
  2. Whip egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one spoonful at a time, continuing to beat until the mixture is glossy and stiff peaks form.
  3. Incorporate dry ingredients and flavoring: Carefully fold in the cornstarch, white vinegar, and vanilla extract to the meringue mixture using a spatula, taking care to retain the airiness.
  4. Shape the meringue: Spoon the meringue onto the prepared baking sheet within the traced circle and shape it into a dome with a shallow dip in the center to hold toppings.
  5. Bake and cool: Bake the meringue for 1 hour and 15 minutes. After baking, turn off the oven and leave the door slightly ajar. Let the pavlova cool completely inside the oven to prevent cracking.
  6. Whip the cream: Whip the heavy cream with powdered sugar until soft peaks form. Set aside gently.
  7. Assemble the pavlova: Once completely cooled, spread the whipped cream over the pavlova. Scatter the diced pineapple chunks and spoon the passion fruit pulp evenly on top.
  8. Serve: Serve immediately to enjoy the pavlova’s crisp exterior and soft interior at its best texture.

Notes

  • Ensure no yolk is in the egg whites for best meringue volume.
  • The vinegar and cornstarch help stabilize the meringue and give it a marshmallow-like center.
  • Allowing the pavlova to cool in the oven prevents sudden temperature changes, minimizing cracks.
  • Use fresh fruit for the best flavor contrast with the sweet meringue and cream.
  • Serve pavlova the same day it is assembled for the best texture as the meringue can absorb moisture and soften over time.

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Find it online: https://yumfusionrecipes.com/vanilla-pavlova-with-pineapple-and-passion-fruit-recipe/