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Recipe Detail Page
Grand Passion Fruit Pavlova
Early Summer 2011
A single passion fruit is so fragrant that it completely fills the room with its delicate aroma. The scent suits the delicate pavlova meringue with its crunchy yet tender exterior and soft marshmallow-like interior. Do not substitute egg whites from a carton as this makes a significant difference in volume. Humidity impacts cook time, thus accounting for the wide time span indicated.
Serves 8
MERINGUE
4 large egg whites at room temperature
½ tsp (2 mL) cream of tartar
¾ cup (175 mL) sugar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) white vinegar
CREAM & FRUIT
1 cup (250 mL) whipping cream
2 tbsp (25 mL) sugar
1 tsp (5 mL) fi nely grated lemon zest
1 tbsp (15 mL) lemon juice
2 ripe passion fruit (visibly wrinkled on the outside)
1. Preheat the oven to 250°F (120°C).
2. Trace an 8-inch (20-cm) circle onto a piece of parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked-side down (so the ink won't transfer to the meringue as it bakes).
3. Whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar while whipping and continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Fold in the cornstarch and vinegar. Spoon the whites onto the parchment paper and spread it to fit the circle, using your spatula to create pretty swirls.
4. Bake the meringue for 75 to 90 minutes until the exterior is dry, cracking the oven door if the meringue starts showing signs of browning. Once out of the oven and cooled, the meringue should feel dry on the outside and peel away from the parchment easily. If still a little soft, return to the 250°F (120°C) oven for another 10 to 20 minutes. Cool the meringue on the tray before removing.
5. Whip the cream to a soft peak and beat in the sugar, lemon zest, and juice. Chill until ready to assemble.
6. Assemble the pavlova immediately before serving. Place the meringue onto a platter and top with the whipped cream. Cut the passionfruit in half and scoop out the fruit and seeds and spoon this over the cream. Slice and serve as you would a cake or tart.
Serves 8
