Pavlova with Summer Berries and Passionfruit
A classic New Zealand dessert featuring a meringue base topped with whipped cream, fresh summer berries, and tangy passionfruit pulp.
Ingredients
- 4 each Egg whites
- 1 cup Granulated sugar
- 1 teaspoon White vinegar
- 1 teaspoon Cornstarch
- 1/2 teaspoon Vanilla extract
- 2 cups Heavy cream
- 2 tablespoons Powdered sugar
- 2 cups Summer berries (strawberries, raspberries, blueberries)
- 4 each Passionfruit
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 120°C.
- 2In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
- 3Gradually add granulated sugar, beating until meringue is glossy and smooth.
- 4Gently fold in vinegar, cornstarch, and vanilla extract.
- 5Line a baking sheet with parchment paper. Spoon meringue onto the parchment paper, forming a circle about 22.86 cm in diameter with a slight indentation in the center.
- 6Bake for 60-75 minutes, or until meringue is crisp on the outside and soft on the inside. Turn off oven and let pavlova cool completely in the oven with the door slightly ajar.
- 7Whip heavy cream with powdered sugar until soft peaks form.
- 8Top pavlova with whipped cream, summer berries, and passionfruit pulp.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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