Fresh fruit dish called a pavlova has a meringue crust and cream filling. The ‘deluxe’ part of this dish alludes to the passion fruit, which can be quite expensive. Passion fruit is a huge, spherical, purple fruit with a kiwi-like shape. It seems shriveled when ripe. Kiwis, which are around 8, can be used in place of the passion fruit.
| Servings: | 8 |
| Yield: | 1 8-inch pavlova |
Ingredients
- 6 egg whites
- ⅛ teaspoon cream of tartar
- 1 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoons distilled white vinegar
- 1 ¼ cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 2 teaspoons confectioners’ sugar
- 4 passion fruits
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
- 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.
- 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.
- Whip cream, vanilla extract, and confectioners’ sugar until thick and firm. Gently spread over the meringue.
- 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.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 58 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delish!! I loved it!!
I made it exactly as instructed by ingredients but I didn’t use a springform pan I just traced a circle on parchment paper and formed my meringue by using a spatula to build up the wall edge. The shape held up perfectly while baking and it was a huge success. I used ganache to add a little drippings down the side and a little more on the berries. It was very beautiful, I’ll attach a picture.
Couldn’t find my mother’s Pavlova recipe so I tried this one. Don’t tell my mother, but I prefer this recipe. The center is beautifully soft like a lemon meringue while the outside is firm and chewy. Absolutely delicious!
excellent. i put it on parchment paper , traced a 9 inch circle as a guide, instead of a springform pan.
Best recipe ever!
Fantastic! Had dinner party last week including a couple of fussy eaters – this was the one desert that was entirely devoured! Very easy -my daughter who is not a fruit lover dripped melted chocolate over the whipped cream and we put a bowl of berries on the side for those so inclined- making this again right now for a friends party!
Perfect every time.
Yum. That’s all I can say about this easy, elegant and tasty desert. Works great with a big dollop of cream and tons of fresh raspberries.
This tasted too “eggy” for us.
Wonderful recipe, great dessert, impressive beyond words. I was unsure how it would turn out in a springform pan but I was pleasantly surprised when it released without a problem. Per another reviewer, I kept the recipe at the 6 egg whites called for and used the 10″ springform pan. It was just fine. I also, chose to keep it simple with whole strawberries and a strawberry sauce. A dark chocolate ganache drizzled on top was the finishing touch.
I had never had or made Pavlova before but had it at an Australian friend’s house and just had to make one! I followed the recipe except used kiwi, blueberries and strawberries. Sooooo good! Thank you for sharing Rosina!
The first time I enjoyed a Pavlova — HEAVENLY — it was at a party, and it was made by a Polish woman. Our language barrier prevented an adequate recipe exchange, but I’m so happy to have found this version! Beautiful and delicious!
Phenomenal dessert. I truly could not be happier with the results. I have made other Pavlova recipes and there was always a problem with the meringue. Granted, it could have simply been because meringue can be tricky, but this turned out beautifully. A good tip for knowing when your meringue is done being beaten: Tip the bowl upside down (over another bowl please, just in case), and it shouldn’t fall out. I prepared this dessert for 3 guests (including a very picky eater) on Good Friday. They could not get enough, making exclamations between bites like: “Oh my God!” and “This is better than cake!” This pavlova i so decadent yet so light. You feel as if you’ve totally indulged but don’t feel guilty in the slightest after eating it. I topped mine with fresh whipped cream, strawberries and blueberries. Pure bliss. Ladies, if you’re serving this for a gentleman, make sure you’re prepared to be fallen in love with before baking.
This was incredible! I only had a 10″ springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with the larger pan. It was so easy to prepare and so delicious. I wasn’t sure how long to cook it, and probably kept it in longer than necessary, but it didn’t seem to make a difference in the taste/texture. I topped it with whipped cream, fresh raspberries, and a homemade raspberry sauce (frozen berries & sugar, heated on stove, then pushed through strainer to remove seeds). I can’t wait to make it again. Thanks for a great recipe!
This is far better than other Pavlova recipes here which don’t use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice. Where I question things is the use of the springform pan, but what the heck… 19 perfect reviews can’t all be wrong! I’m giving it a go, although there is something lovely about a free form pavlova. This desert is claimed by both Australia and New Zealand, but it was invented by a chef in Sydney Australia in honor of Anna Pavlova, the ballerina. So there Kiwi’s – the desert is decidely Australian. You’ve got a flightless bird to brag about.. don’t steal the Aussie’s deserts. LOL
I was really intinidated to make this dessert- I had been told that meringue was hard to make. That was not the case at all!! This dessert was so easy and fun to make! It was a huge hit with the family and I keep getting requests for it! I even added a picture to the site to show off how well it turned out! This is such a great dessert!!!
This is exactly the recipe I was looking for. The texture is perfect! This also worked out great substituting Splenda for the sugar in both the cake and the whipped cream.
I used a baking stone covered with parchment paper and not the springform pan. Otherwise I followed the recipe exactly as it is and just spread the meringue inside a 9″ circle drawn on the paper with a well formed. It was more golden than I expected, but did not crack and was incredibly light. Like eating air. I plan to add more fruit next time.
I made this dessert for Easter and it was a big hit with everyone. It is DELICIOUS! I made it the day before I served it and the homemade whip cream melted a little bit so I put it in the freezer for a couple of hours before serving. It was great. I will definitely make it again!
I’ve never made pavlova before so Im not sure how its supposed to be. My mom said that it was supposed to be a mix of crunchy and chewy meringue. This turned out more like marshmallow. It was nonetheless delicious. I covered mine with sweetened mascarpone cheese and fruit instead of whipped cream.
That part about a passion fruit resembling a kiwi is ridiculous!! They are not similar in ANY way. I had passion fruit growing in my backyard back home, I know!! I have pictures of passion fruit up in my profile, take a look. Otherwise, good pavlova. I like to use superfine sugar.