Sunday, 1 February 2015

Passionfruit Pavlova

It would be a lie if I said I made this in commemoration of Australia Day which passed us by just the other day. Although I did *intend* on making a classic Aussie dessert for the big day, my pregnancy laziness got the better of me once again. I did, however, make this the week before with great success! It's the crispy on the outside, marshmallowy centered meringue kind. Definitely not chewy, not teeth shattering hard, just the ideal base for clouds of freshly whipped cream and a drizzle of tangy passionfruit.

Each and every time I've made this meringue, it comes out beautifully! I'm no food scientist but I'm sure this has to do with leaving the base overnight inside the oven as well as the addition of vinegar and corn flour.

Ingredients:

4 egg whites
250g caster sugar
1 tsp white vinegar
1 tsp corn flour
1 tsp vanilla extract

350ml whipping cream
3 tbsp icing sugar
1 tsp vanilla
4 fresh passionfruit (or any other fruit of our choice, berries also work really well)


  • Preheat your oven to 160C. Line a large baking tray with baking paper, set aside. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks stiff and glossy. Whisk in the vinegar, cornflour and vanilla.
  • Using a silicone spatula, dollop the meringue mixture onto your prepared tray. Use the back of the spatula to form your desired shape. I like to make a a slight 'wall' around the edge of the meringue to hold in the cream better. *Note: most of the time I make a circular meringue, however last time I made an extra large meringue, making it a rectangle. 
  • Place the meringue into the oven and immediately turn down the temperature to 130C. Bake for 1 hour and then turn the oven off. Allow the meringue to remain inside the cooling oven to dry out. Preferably make your pavlova base the night before, leaving it inside the oven overnight. 
  • Just before serving, whip the cream with the icing sugar and vanilla. Spread evenly over the meringue base and spoon over passionfruit. 
I served this on large wooden chopping board as I had no other dishes that would accommodate my oversized beauty. I couldn't of planned it better, it was perfectly rustic!