Description
A light and airy meringue dessert topped with 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 cup thickened cream
- 1 tbsp icing sugar
- 2 passionfruit, pulp scooped
- 1 peach, sliced
- 1 nectarine, sliced
- 1/4 cup fresh berries
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 and cornflour. 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.
- Whip cream with icing sugar until soft peaks form. Spread over cooled pavlova.
- Top with sliced stone fruit, berries, and passionfruit pulp. Serve immediately.
Notes
You can customize the seasonings to taste.