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Vanilla Pavlova with Pineapple & Passion Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Description

This Vanilla Pavlova with Pineapple & Passion Fruit is a delicate, airy dessert featuring a crisp yet marshmallow-soft meringue base topped with lightly sweetened whipped cream and fresh tropical fruits. Perfect for special occasions, it combines the subtle vanilla flavor in the meringue with the vibrant sweetness and tartness of pineapple and passion fruit, delivering a refreshing and elegant treat.

Ingredients

Meringue

  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Fruit Topping

  • 1/2 cup fresh pineapple, diced
  • 1/3 cup fresh passion fruit pulp (about 2 fruits)

Instructions

  1. Preheat Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle on it to use as a guide for shaping the pavlova.
  2. Whip Egg Whites: In a clean, dry bowl, beat the 4 large egg whites until soft peaks form. Gradually add the granulated sugar one spoonful at a time, continuing to beat until the mixture reaches stiff, glossy peaks, making sure the sugar is fully dissolved for a smooth meringue.
  3. Fold in Stabilizers and Flavor: Carefully fold the cornstarch, white vinegar, and vanilla extract into the whipped egg whites. These ingredients help stabilize the meringue and add flavor.
  4. Shape and Bake Meringue: Spoon the meringue mixture onto the parchment paper within the traced circle and shape it into a dome with a shallow dip in the center to hold the cream and fruit later.
  5. Bake: Bake the pavlova in the preheated oven for 1 hour and 15 minutes. Once done, turn off the oven, leave the oven door slightly ajar, and allow the pavlova to cool completely inside. This gradual cooling helps prevent cracks.
  6. Prepare Whipped Cream: While the pavlova cools, whip 1 cup of heavy cream with 2 tablespoons powdered sugar until soft peaks form.
  7. Assemble Dessert: Once the pavlova is fully cooled, spread the whipped cream over the top and scatter the diced pineapple chunks and spoon the fresh passion fruit pulp evenly on top.
  8. Serve: Serve the pavlova immediately to enjoy the best texture—crisp on the outside and soft within with fresh fruit topping.

Notes

  • Ensure the mixing bowl and beaters are completely clean and free of grease before whipping egg whites to achieve maximum volume.
  • Use room temperature egg whites for better whipping results.
  • Do not open the oven door during baking to prevent the meringue from collapsing.
  • This pavlova is best consumed the day it is assembled to maintain its crisp exterior and cream freshness.
  • For an extra touch, garnish with fresh mint leaves or a dusting of powdered sugar.

Find it online: https://yumbara.com/vanilla-pavlova-with-pineapple-and-passion-fruit-recipe/