Vanilla Crème Fraîche Pavlova with Pineapple and Passion Fruit Recipe
Introduction
Vanilla pavlova with pineapple and passion fruit is a light, airy dessert perfect for warm weather or special occasions. Crisp on the outside and soft inside, it’s topped with tangy tropical fruits and a creamy vanilla crème fraîche for a refreshing finish.
Ingredients
- 3 egg whites
- 115g caster sugar
- 2 tsp cornflour
- 1 tsp lemon juice
- 200g crème fraîche
- 25g icing sugar
- ¼ tsp vanilla extract
- 200g pineapple, chopped into small chunks
- 2 passion fruit, seeds scooped out
- Mint leaves, shredded (optional)
Instructions
- Step 1: Preheat the oven to 130°C (110°C fan)/gas mark 1. Line a baking sheet with baking parchment and draw four circles, 8–10 cm in diameter, on the paper. Flip the parchment over so the drawn side is underneath.
- Step 2: In a large bowl, whisk the egg whites with an electric whisk until stiff peaks form. Gradually add the caster sugar while continuing to whisk until the mixture is thick and glossy. Then gently fold in the cornflour and lemon juice.
- Step 3: Spoon the meringue mixture onto the marked circles, shaping into swirls and creating a small dip in the center of each to hold the toppings.
- Step 4: Bake the meringues on the lowest oven shelf for 55 minutes to 1 hour, until they are crisp on the outside and dry underneath. Turn off the oven, leave the door slightly open, and let the meringues cool completely inside the oven.
- Step 5: In a bowl, whisk the crème fraîche with the icing sugar and vanilla extract until thick and pillowy. In a separate bowl, combine the chopped pineapple and passion fruit seeds.
- Step 6: To assemble, spoon a quarter of the crème fraîche mixture onto each meringue base. Top with the pineapple and passion fruit mix, allowing the passion fruit juice to drizzle over. Finish with shredded mint leaves if desired, and serve immediately.
Tips & Variations
- Make the meringues a day ahead and store them in an airtight container for convenience and to maintain their crispness.
- Try substituting the pineapple and passion fruit with other tropical fruits like mango or kiwi for a different flavor profile.
- If you prefer a sweeter topping, drizzle a little honey over the crème fraîche before adding the fruit.
Storage
Store pavlova shells in an airtight container at room temperature for up to 2 days to keep them crisp. Once topped with crème fraîche and fruit, serve immediately as the meringue will soften. Leftovers with toppings should be refrigerated and eaten within 24 hours. Reheating is not recommended as it affects texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of crème fraîche?
Yes, whipped double cream can be used as a substitute, but crème fraîche adds a slight tanginess that balances the sweetness.
How do I prevent the meringue from cracking?
Dry the meringues slowly at a low temperature and allow them to cool completely in the oven with the door ajar. Rapid temperature changes can cause cracking.
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Vanilla Crème Fraîche Pavlova with Pineapple and Passion Fruit Recipe
- Total Time: 1 hour 15 minutes plus cooling time
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and airy vanilla pavlova topped with tropical pineapple and passion fruit, finished with a creamy, sweetened crème fraîche. This dessert combines the crisp meringue base with tropical fruit flavors and a touch of vanilla for an elegant, refreshing treat perfect for any occasion.
Ingredients
Meringue
- 3 egg whites
- 115g caster sugar
- 2 tsp cornflour
- 1 tsp lemon juice
Topping
- 200g crème fraîche
- 25g icing sugar
- ¼ tsp vanilla extract
- 200g pineapple, chopped into small chunks
- 2 passion fruit, seeds scooped out
- mint leaves, shredded (optional)
Instructions
- Preheat oven and prepare baking sheet: Heat the oven to 130°C (110°C fan or gas mark 1). Line a baking sheet with baking parchment and draw four circles 8-10cm in diameter on the parchment, then flip the parchment over so the pencil marks are on the reverse.
- Make the meringue batter: Using an electric whisk, whisk the egg whites in a large bowl until stiff peaks form. Gradually add the caster sugar, whisking continuously until the mixture becomes thick, glossy, and smooth. Gently fold in the cornflour and lemon juice to stabilize the meringue.
- Shape and bake meringues: Spoon the meringue mixture onto the four marked circles on the parchment in swirling motions, creating a slight dip in the center of each to hold the toppings. Place the tray on the lowest oven shelf and bake for 55 minutes to 1 hour, or until the meringues are crisp on the outside and dry underneath.
- Cool meringues: Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely inside the oven to prevent cracking and maintain crispness. Once cooled, store in an airtight container if preparing ahead of time.
- Prepare the topping: In a bowl, whisk the crème fraîche with icing sugar and vanilla extract until thick and pillowy. In a separate bowl, combine the chopped pineapple and passion fruit seeds.
- Assemble the pavlova: Spoon a quarter of the crème fraîche mixture onto each cooled meringue. Top each with the pineapple and passion fruit mixture. Drizzle with any remaining passion fruit juice for extra flavor. Optionally, garnish with shredded mint leaves before serving.
Notes
- The pavlova meringue can be made up to a day in advance and stored in an airtight container to maintain crispness.
- The passion fruit juice enhances the fruit topping’s tangy flavor and adds an extra tropical note.
- Ensure the egg whites are free of any yolk contamination to achieve proper meringue volume and texture.
- For a dairy-free version, substitute crème fraîche with coconut cream or a suitable alternative.
- Use fresh pineapple and passion fruit for the best flavor balance and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western, Australian/New Zealand
Keywords: vanilla pavlova, pineapple pavlova, passion fruit dessert, meringue dessert, tropical pavlova, crème fraîche, summer dessert
