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
Scale
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
