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My review
Pavlova Deluxe
Rosina
"A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit."
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Ingredients
servings 254Original recipe yields 8 servings (1 8-inch pavlova)
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
- Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
- Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
- Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
- Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.
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Reviews
Read all reviews 3237 Ratings
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Most helpful positive review
3/24/2008
I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making me...
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3/24/2008
I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making me...
12/29/2008
This recipe was AMAZING. My boyfriend and his family devoured this and commented on how light and delicious it was. Since I didn't have cream of tartar I subbed extra vinegar (3/8 teaspoon inste...
3/14/2005
I've tried several pavlova recipes and this is by far the best. The texture is perfect. Chewy and cripy on the outside and perfect soft inside. I don't like passion fruit so I used berries ins...
4/5/2000
I love this recipe. I have made it several times. I have not used passion fruit but use kiwi and strawberry slices.
1/5/2011
This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with th...
7/1/2004
WOW! This one made me a hero...everyone loved the not too sweet confection.
2/15/2002
Very good. I used frozen berries which I drained and used the juice as sauce.
8/4/2010
This is far better than other Pavlova recipes here which don't use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice...
5/6/2011
Phenomenal dessert. I truly could not be happier with the results. I have made other Pavlova recipes and there was always a problem with the meringue. Granted, it could have simply been because ...