Pavlova (Crisp Meringue with Cream & Passionfruit) 🥧

Name: Pavlova (Crisp Meringue with Cream & Passionfruit)
Prep time: 42 min
Cook time: 63 min
Total time: 105 min
Yield: 2-4 servings
Cuisine: Australian
Ingredients: 4 large egg whites, at room temperature; 220 g caster (superfine) sugar; 2 tsp cornflour (cornstarch); 1 tsp white vinegar; 1 tsp vanilla extract; 1 pinch fine salt; 300 ml cold heavy (double) cream; 2 tbsp icing sugar, plus extra to dust; 2 passionfruit, scooped; 200 g mixed berries (strawberries, raspberries, blueberries); Mint leaves to finish (optional)

Crisp on the outside, soft and marshmallow-creamy within: that contrast is the whole point of a pavlova, the down-under summer dessert Australians and Kiwis will both claim as their own. Whip caster sugar into egg whites with a little cornflour and vinegar, which keeps the centres pillowy, then bake low and slow until the shell crackles. Cool it in the switched-off oven to avoid collapse, spread with barely-sweetened cream and pile high with passionfruit and berries. Make it the day you serve it — humidity is the enemy.

New South Wales Australian ⏱ 105 min Media

Método

1

Heat oven to 120°C (100°C fan). Line a tray with baking paper and draw a 22 cm circle as a guide.
2

Whip egg whites with salt until soft peaks form; add sugar a spoonful at a time, whisking to stiff, glossy peaks.
3

Sift in the cornflour and add vinegar and vanilla; fold gently so the meringue stays airy.
4

Spoon onto the circle, building a slight wall and a hollowed centre — the classic nest shape.
5

Bake 60-70 minutes until the outside is dry and crackled but still pale; do not open the door early.
6

Switch off the oven, prop the door and cool the pavlova inside completely (ideally a few hours).
7

Whip the cream with icing sugar to soft peaks, spread over the base just before serving.
8

Top with passionfruit and berries, dust with icing sugar and eat the same day.

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Pavlova (Crisp Meringue with Cream & Passionfruit) 🥧

Método

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