Pavlova
Pavlova is a light and airy meringue dessert topped with fresh bananas and tangy passion fruit. The delicate balance of sweetness from the meringue and the refreshing fruit creates a delightful treat.
Cook time 55 min
Prep time 20 min
Ingredients:
4 egg whites1 cup sugar
1 tsp corn flour
1 tsp vanilla extract
1 tsp lemon juice
3 bananas
3 passion fruits
Instructions:
- Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper and draw a circle approximately 20cm (8 inches) in diameter.
- In a clean, dry mixing bowl, beat the 4 egg whites using an electric mixer on medium speed until they form soft peaks.
- Gradually add the 1 cup sugar (200g), one tablespoon at a time, beating well after each addition until the mixture is glossy and forms stiff peaks.
- Sprinkle the 1 tsp corn flour (5g), 1 tsp vanilla extract (4g), and 1 tsp lemon juice (5g) over the meringue. Gently fold these ingredients into the meringue using a spatula until well combined.
- Spoon the meringue mixture onto the prepared baking tray within the drawn circle. Use the back of the spoon to spread it out evenly and create a slight depression in the center for holding the filling later.
- Place the meringue in the preheated oven and immediately reduce the temperature to 120°C (250°F).
- Bake for 1 hour 15 minutes, or until the meringue is crisp on the outside and slightly soft inside. Turn off the oven and leave the meringue to cool completely in the oven with the door ajar.
- While the meringue is cooling, peel and slice the 3 bananas (360g).
- Scoop out the pulp of the 3 passion fruits (120g) into a small bowl.
- Once the meringue is completely cool, carefully place it on a serving platter.
- Arrange the banana slices over the meringue base.
- Drizzle the passion fruit pulp over the bananas for a refreshing tropical touch.
- Your beautiful and delicious pavlova is now ready to be served. Slice and enjoy this light and airy dessert with your loved ones!
Pavlova FAQ:
Bake the meringue for 1 hour and 15 minutes at 120°C (250°F). After baking, turn off the oven and leave the meringue to cool completely inside with the door ajar.
The meringue should be crisp on the outside and slightly soft inside. When you tap the outer shell, it should feel firm and not sticky.
Yes! You can substitute the bananas and passion fruit with other fruits like strawberries, kiwi, or mango, depending on your preference.
Store leftover Pavlova in an airtight container at room temperature for up to 1 day. It is best enjoyed fresh, as the meringue can become soggy with time.
Use a baking tray lined with parchment paper to form a circle approximately 20cm (8 inches) in diameter for the meringue.
Nutrition Facts
6 ServingsCalories 230kcal
Protein 3.29g
Carbohydrates 55g
Fiber 3.14g
Sugar 45g
Fat 0.44g
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