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Pavlova Deluxe
Prep
0 mins
Cook
0 mins
Servings
8
Difficulty
Easy
Making pavlova has always felt like magic to me, and this deluxe version is honestly easier than you'd think. The beauty of this dessert is that you probably have most ingredients sitting in your kitchen right now, which keeps costs down while impressing everyone at the table. Egg whites are packed with protein and virtually no fat, making this a lighter indulgence than traditional cream based desserts. The crispy meringue shell comes together quickly, and once you master the technique, you'll find yourself making it again and again. Top it all with whipped cream and tart passion fruit, and you've got something that tastes absolutely restaurant worthy.
Ella x
Ingredients
- 66 egg whites
- ⅛ teaspoon cream of tartar⅛ teaspoon cream of tartar
- 11 cup white sugar
- 11 tablespoon cornstarch
- 22 teaspoons distilled white vinegar
- 11 ¼ cups heavy cream, chilled
- 11 teaspoon vanilla extract
- 22 teaspoons confectioners' sugar
- 44 passion fruits
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
- 2
Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
- 3
Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
- 4
Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
- 5
Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.
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