Pavlova with Passionfruit

Name: Pavlova with Passionfruit
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 6 piece egg, whites only; 300 g caster sugar; 2 tsp cornflour; 1 tsp white vinegar; 300 ml thickened cream; 1 tsp vanilla extract; 4 piece passionfruit, pulped; 200 g strawberry, hulled and sliced; 1 pinch salt

Crisp meringue shell with a marshmallow centre, topped with cream and passionfruit.

120 min
Medium
8 servings
Australian
Vegetarian
Gluten free

Cooks: 0
Photos: 0

Ingredients

egg, whites onlyroom temp6 piece
caster sugar300g
cornflour2 tsp
white vinegar1 tsp
thickened cream300ml
vanilla extract1 tsp
passionfruit, pulped4 piece
strawberry, hulled and sliced200g
salt1 pinch

Method

1
Preheat oven to 120°C. Draw a 22cm circle on baking paper and place pencil-side down on a tray.
2
Beat egg whites with a pinch of salt to soft peaks, then add caster sugar one tablespoon at a time, beating to a thick, glossy meringue.
Sugar should be fully dissolved — rub a bit between fingers; no grit.
3
Sift cornflour and white vinegar into the meringue and fold gently to combine.
Cornflour + vinegar = the marshmallow centre.
4
Pile meringue onto the circle, shaping a slight well in the top for the cream.
5
Bake 90 minutes, then turn oven off and cool pavlova inside with the door ajar.
Sudden temperature drops crack the shell.
6
Whip thickened cream with vanilla to soft peaks; spread over the cooled pavlova.
7
Top with passionfruit pulp and sliced strawberries just before serving.
Topping too early makes the meringue weep.

Per serving

285
kcal: 5g
protein: 45g
carbs: 11g
fat