The Pavlova from Down Under
Indulge in the sweet and airy delight of "The Pavlova from Down Under," a quintessential Australian dessert guaranteed to impress. This recipe features a crisp, golden meringue shell with a marshmallow-like center, carefully crafted with whipped egg whites, caster sugar, and a touch of cornstarch for extra stability. Flavored subtly with vanilla and balanced with a hint of white vinegar, the pavlova is baked to perfection before being crowned with luscious whipped cream and an irresistible medley of fresh strawberries, blueberries, and tangy passionfruit pulp. Perfect for celebrations or summer gatherings, this light yet decadent dessert is a true showcase of vibrant flavors and textures. With just 20 minutes of prep and a stunning presentation, your guests will savor every bite of this Down Under classic.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Caster sugar
- 1 teaspoon Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Fresh strawberries
- 100 grams Fresh blueberries
- 2 whole passionfruits Passionfruit pulp
Instructions
Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper and draw a 20 cm (8-inch) circle on it as a guide. Flip the parchment over so the pencil/pen is on the underside.
Place the egg whites in a clean, dry bowl. Beat with an electric mixer on medium speed until soft peaks form.
Gradually add the caster sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat until the sugar dissolves and the mixture is thick and glossy.
Sprinkle the cornstarch over the mixture, then gently fold it in along with the white vinegar and vanilla extract. Be careful not to deflate the mixture.
Spoon the meringue onto the prepared parchment, using the drawn circle as a guide. Smooth the sides and top but leave a slight dip in the center to accommodate the toppings later.
Place the meringue in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes, or until the meringue is dry to the touch and lifts easily from the parchment.
Turn off the oven and leave the meringue inside to cool completely. This helps prevent cracking.
While the meringue is cooling, beat the heavy cream with the powdered sugar until soft peaks form.
Once the meringue is cool, transfer it to a serving platter. Spread the whipped cream over the top, then decorate with fresh strawberries, blueberries, and passionfruit pulp.
Serve immediately and enjoy the perfect Pavlova from Down Under!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 237.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
