Ah the Pavlova! A simple dessert that is bound to impress others with its colorful selection of fruit toppings garnished on top of a chewy meringue.
I was very intimidated at first to make this recipe but it’s pretty easy. The trickiest part would be beating the egg whites to the right stiffness and ensuring that the meringue doesn’t crack in the oven.
Normally Pavlova is just a single meringue disc topped with whipped cream and fresh fruits. However, since I was going for the wow factor, I decided to layer it instead and finish the dessert off with a drizzle of passion fruit syrup. To make the meringue discs as round as possible, I traced 4 inch circles onto a piece of parchment paper as a guideline for the meringue.
Makes around 6 4-inch meringue discs
- 4 egg whites (Room Temperature)
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp corn starch
- 2 cups of whipping cream (heavy cream) + 2 tbsp of sugar
- Assorted fruit toppings
Passion Fruit Syrup
- 1/4 cup passion fruit pulp (~ 4 ripe passion fruits)
- 1/2 cup water
- 1/2 cup white sugar
1. Preheat the oven to 300F. In a large metal or glass bowl, whisk egg whites along with 1 tsp of lemon juice until frothy and foamy. Gradually add in the sugar, a third at a time, allowing for the sugar to be fully incorporated into the egg white. Beat until stiff peaks. It will look glossy and shiny.
2. Add the corn starch, remaining teaspoon of lemon juice, and vanilla extract and fold it gently into the meringue until fully incorporated.
3. Spoon the mixture onto the parchment paper following the circle guidelines. Bake for 1 hour and do not open the oven door during the baking process as it may cause cracking on the meringue. After it’s done baking, turn off the oven and keep the door closed. Leave in the oven for another few hours or even overnight to cool. Again this helps prevent cracking.
4. While the meringue is baking, prepare the whipped cream and the passion fruit syrup.
5. To make the passion fruit syrup, combine all ingredients into a sauce pot and bring to a boil to dissolve the sugar. Once the sugar is dissolved, bring down to a simmer and reduce the syrup to half the amount it originally was. Set aside and cool until ready to serve.
6. To make the whipped cream, whip the whipping/heavy cream along with 2 tbsp of sugar until stiff peaks.
7. When ready to assemble, gently tap the top of the meringue to make an indentation in the middle. Pipe the whipped cream onto the meringue and top with freshly sliced fruits. Drizzle with passion fruit syrup to finish it off and voila! Ready to serve 🙂