Passionate Pavlova
"Pavlova is so good and this one intrigues me given that it includes passion fruit pulp (one of my favorites) placing it here for safekeeping. Source: Alton Brown"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (215.9 g)
- Calories 353.9
- Total Fat - 8.1 g
- Saturated Fat - 4.5 g
- Cholesterol - 23.7 mg
- Sodium - 330 mg
- Total Carbohydrate - 67.2 g
- Dietary Fiber - 16.4 g
- Sugars - 47 g
- Protein - 8.5 g
- Calcium - 175.3 mg
- Iron - 2.7 mg
- Vitamin C - 47.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat the oven to 250 degrees F.
Step 2
Line a half sheet pan with parchment paper.
Step 3
Use a 9-inch round plate and trace a circle in the middle of the parchment.
Step 4
Turn over the parchment.
Step 5
Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes.
Step 6
Reduce the speed to medium and slowly add the sugar over 2 minutes.
Step 7
Stop and scrape down the sides of the bowl.
Step 8
Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes.
Step 9
Decrease the speed to low and add the vanilla, vinegar, and cornstarch.
Step 10
Mix just to combine.
Step 11
Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center.
Step 12
Place the meringue into the oven and bake for 45 minutes.
Step 13
Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside.
Step 14
Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
Step 15
Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue.
Step 16
Serve immediately.
Tips
No special items needed.
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