Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup passionfruit pulp
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat the egg whites until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Once all the sugar has been added, beat for an additional 2-3 minutes until the mixture is glossy and stiff.
6. Add the cornstarch, white vinegar, and vanilla extract to the egg white mixture and gently fold in using a spatula.
7. Spoon the mixture onto the prepared baking sheet, forming a circle with a slight indentation in the center.
8. Bake for 1 hour until the pavlova is crisp on the outside and soft on the inside.
9. Turn off the oven and leave the pavlova inside to cool completely.
10. In a small bowl, mix the passionfruit pulp with the powdered sugar.
11. In a separate bowl, whip the heavy cream until it forms soft peaks.
12. Gently fold the passionfruit mixture into the whipped cream.
13. Spoon the passionfruit cream onto the cooled pavlova.
14. Using a piping bag with a star tip, pipe additional cream around the edges of the pavlova.
15. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Temperature:
Oven temperature: 300°F (150°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 10g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 50mg
Total carbohydrates: 45g
Dietary fiber: 1g
Sugars: 43g
Protein: 3g
Substitutions for ingredients:
- Passionfruit pulp can be substituted with any other fruit pulp or puree.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.
Variations:
- Top the pavlova with fresh fruit such as strawberries, kiwi, or mango.
- Add a layer of lemon curd or raspberry jam between the pavlova and the passionfruit cream.
- Drizzle melted chocolate over the pavlova before adding the passionfruit cream.
Tips and tricks:
- Make sure the bowl and beaters are completely clean and free of any grease before beating the egg whites.
- Use room temperature eggs for best results.
- Let the pavlova cool completely in the oven to prevent cracking.
- Pipe the cream onto the pavlova just before serving to prevent it from becoming soggy.
Storage instructions:
Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Pavlova is best served fresh and should not be reheated.
Presentation ideas:
Serve the pavlova on a cake stand or platter and garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers, or a dusting of powdered sugar.
Pairings:
Serve the pavlova with a glass of sparkling wine or a cup of tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pavlova cracks, it may be due to overbeating the egg whites or cooling it too quickly.
- If the pavlova is too soft or sticky, it may be due to underbaking or not adding enough sugar.
Food safety advice:
Make sure to use fresh, clean eggs and avoid consuming raw egg whites.
Food history:
The pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is believed to have originated in either Australia or New Zealand in the 1920s.
Flavor profiles:
The passionfruit adds a tangy and tropical flavor to the sweet and creamy pavlova.
Serving suggestions:
Serve the passionfruit pavlova as a showstopping dessert at a dinner party or special occasion.
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Region: Australian