Raspberry Passion Fruit Pavlova
Prep time
Cook time
Total time
Raspberry Passion Fruit Pavlova is a win win for me. Two of my favourite fruits sharing center stage with whipped cream and a crispy crunchy pavlova with a soft marshmallow like center.
Recipe type: Dessert
Serves: 4
  • 4 egg whites, room temperature
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 6 oz fresh raspberries
  • 4-5 passion fruit
  • ½ cup whipped cream
  1. Preheat oven to 250F.
  2. Separate eggs, leave egg white to sit roughly 20-30 minutes until they come to room temperature.
  3. If you can't find superfine sugar at the store, use regular white sugar, process in a food processor until the sugar is fine in texture.
  4. Beat egg whites in a clean metal or glass bowl. Make sure the bowl and beater are super clean. You don't want any traces of oil or fats on any of the surfaces. This will make it very difficult if not impossible to whip your egg whites properly.
  5. Whip egg whites to stiff peaks.
  6. Add sugar a tablespoon at a time, wait a bit, then add another tablespoon and wait. Keep doing so until you've used up all your sugar.
  7. Add ½ teaspoon vanilla extract.
  8. Mix cornstarch and vinegar together, add to meringue and stir.
  9. Use either parchment paper or a silicone baking mat, I use a Silpat.
  10. Form your meringue into a disk shape. 1-2 inch high sides. Roughly.
  11. Bake in oven for 1 hour 20 minutes.
  12. Turn oven off and leave meringue to dry in a closed oven until oven is fully cooled.
  13. When ready, whip whip cream, add ½ teaspoon vanilla extract. I don't add extra sugar to the whip cream as the pavlova is sweet enough on its own. I don't want everything to be sweet. the unsweetened whipped cream is a nice counter to the sweet meringue.
  14. Top pavlova with whipped cream.
  15. Add fresh raspberries and passion fruit.
  16. Enjoy!
Recipe by Culinary Zest at http://culinaryzest.com/raspberry-passion-fruit-pavlova/