Description
This vanilla pavlova with pineapple and passion fruit is a light, tropical dessert with a crisp meringue shell, marshmallow center, and fresh, juicy topping. A perfect summer showstopper.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh pineapple, diced
- 1/3 cup fresh passion fruit pulp (about 2 fruits)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle as a guide.
- In a clean, dry bowl, whip egg whites until soft peaks form. Gradually add sugar, one spoonful at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Spoon meringue onto parchment and shape into a dome with a shallow dip in the center.
- Bake for 1 hour 15 minutes. Turn off oven, leave the door ajar, and let pavlova cool completely inside.
- Whip heavy cream with powdered sugar until soft peaks form. Set aside.
- Top cooled pavlova with whipped cream, then scatter pineapple chunks and spoon passion fruit pulp on top.
- Serve immediately for best texture.
Notes
- Use superfine sugar for better meringue texture.
- Let the pavlova cool slowly in the oven to prevent cracking.
- Top just before serving to keep the shell crisp.
- Store leftover pavlova in the fridge, though the shell will soften over time.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg