Description
A light and airy meringue dessert topped with whipped cream, fresh stone fruit, and tangy passionfruit pulp.
Ingredients
Scale
For the Crust:
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour
- 1/2 tsp vanilla extract
- 1 cup heavy cream, whipped
- 2 peaches, sliced
- 2 plums, sliced
- 2 passionfruit, pulp scooped out
Instructions
1. Prepare the Crust:
- Preheat oven to 120°C (250°F). Line a baking tray with parchment paper.
- Beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy and thick.
- Fold in vinegar, cornflour, and vanilla extract. Spoon mixture onto tray, shaping into a round with a slight dip in the center.
- Bake for 1.5 hours, then turn off oven and let pavlova cool completely inside.
- Top with whipped cream, sliced stone fruit, and passionfruit pulp just before serving.
Notes
You can customize the seasonings to taste.