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The recipe:
Serves 8 - Start to finish: 20 mins, plus overnight cooling time
You can add other fruit to you liking, generally tart flavors best
balance the sweetness of the meringue. Typically, in Australia it
would be fruit that is readily available, such as kiwi, mango, banana
and strawberry as well as passionfruit.
4 egg whites
Pinch of salt
1 cup plus two tablespoons of superfine sugar
2 teaspoons corn starch
1 teaspoon white vinegar
1 1/4 cups of whipping cream
1 four inch vanilla bean
2 teaspoons powdered sugar
1 can of passion fruit pulp
Preheat oven to 425 degrees. Line a baking sheet with parchment and
lightly grease the parchment.
With an electric mixer, beat egg whites and salt until satiny peaks
form. Beat in a third of the sugar at a time, until the mixture
becomes stiff and shiny. Sprinkle the mixture with cornstarch and
vinegar and carefully fold together with a wide silicone spatula.
Mound the meringue onto the parchment-lined sheet, creating a circle
about 9 inches in diameter. Flatten the top slightly and smooth the
sides.
Place the meringue in the oven and immediately turn off the heat.
Leave the pavlova in the oven to cool completely, preferably
overnight. Once the meringue is cool, it may be stored in an airtight
container for up to a week.
When you're ready to serve the pavlova, slice open the vanilla bean
and scrape the contents of the pod into a bowl with the cream and
powdered sugar. Whip until still peaks form. Gently place the
pavlova on a serving plate, and cover with the whipped cream and fruit
pulp. This is best served within an hour of decorating.
You can add other fruit to you liking, generally tart flavors best
balance the sweetness of the meringue. Typically, in Australia it
would be fruit that is readily available, such as kiwi, mango, banana
and strawberry as well as passionfruit.
4 egg whites
Pinch of salt
1 cup plus two tablespoons of superfine sugar
2 teaspoons corn starch
1 teaspoon white vinegar
1 1/4 cups of whipping cream
1 four inch vanilla bean
2 teaspoons powdered sugar
1 can of passion fruit pulp
Preheat oven to 425 degrees. Line a baking sheet with parchment and
lightly grease the parchment.
With an electric mixer, beat egg whites and salt until satiny peaks
form. Beat in a third of the sugar at a time, until the mixture
becomes stiff and shiny. Sprinkle the mixture with cornstarch and
vinegar and carefully fold together with a wide silicone spatula.
Mound the meringue onto the parchment-lined sheet, creating a circle
about 9 inches in diameter. Flatten the top slightly and smooth the
sides.
Place the meringue in the oven and immediately turn off the heat.
Leave the pavlova in the oven to cool completely, preferably
overnight. Once the meringue is cool, it may be stored in an airtight
container for up to a week.
When you're ready to serve the pavlova, slice open the vanilla bean
and scrape the contents of the pod into a bowl with the cream and
powdered sugar. Whip until still peaks form. Gently place the
pavlova on a serving plate, and cover with the whipped cream and fruit
pulp. This is best served within an hour of decorating.
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