Prepare to be transported to dessert heaven with this Australian-inspired Raspberry and Passion Fruit Pavlova - a culinary masterpiece that combines delicate, cloud-like meringue with luscious cream and vibrant fruits. This show-stopping dessert is not just a recipe; it's an experience that will elevate your cooking skills and impress even the most discerning food critics. Whether you're hosting a dinner party or looking to treat yourself to something extraordinary, this pavlova promises to be a game-changer in your dessert repertoire.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 6 servings
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1/2 cup passion fruit pulp
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle as a guide for shaping the meringue.
- Ensure all equipment is completely clean and free from any oil or grease. Separate egg whites into a large, clean mixing bowl, making sure no yolk is present.
- Begin whipping egg whites using an electric mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuously beating.
- Continue beating until the meringue becomes glossy and stiff peaks form. The mixture should be thick and hold its shape when the beater is lifted.
- Gently fold in vanilla extract and cornstarch using a spatula, being careful not to deflate the meringue.
- Spread the meringue onto the prepared baking sheet, using the drawn circle as a guide. Create a slight well in the center to hold the cream and fruits later.
- Bake in the preheated oven for 1 hour, then turn off the oven and leave the meringue inside to cool completely without opening the door.
- While the meringue cools, whip the heavy cream until soft peaks form. Fold in half of the passion fruit pulp.
- Once the meringue is completely cool, carefully transfer it to a serving plate.
- Spread the whipped cream mixture over the meringue, creating gentle swirls and peaks.
- Arrange fresh raspberries over the cream, then drizzle with remaining passion fruit pulp and raspberry puree.
- Chill for 30 minutes before serving to allow flavors to meld and meringue to set.
- Serve immediately, garnishing with additional fresh raspberries if desired.
Tips
- Temperature and Cleanliness are Key: Ensure your mixing bowl and beaters are completely grease-free. Even a tiny bit of fat can prevent egg whites from whipping properly.
- Egg White Wisdom: Use room temperature egg whites for maximum volume. Separate eggs when they're cold, then let whites sit at room temperature for about 30 minutes before whipping.
- Sugar Technique: Add sugar gradually and slowly to create a stable, glossy meringue. Superfine sugar works best for a smoother texture.
- Patience in Baking: Resist the urge to open the oven during baking and cooling. Sudden temperature changes can cause the meringue to crack.
- Make Ahead Friendly: You can prepare the meringue base a day in advance. Store in an airtight container at room temperature and assemble just before serving.
- Fruit Freshness: Use the ripest, most flavorful raspberries and passion fruit for the most intense flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
