New This Month

Strawberry-Passion Fruit Pavlova


The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2012


For the Meringue

  • 6 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1 1/2 cups superfine sugar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon champagne vinegar or white-wine vinegar
  • 1 1/2 teaspoons pure vanilla extract

For the Ricotta Cream

  • 1/2 vanilla bean, cut in half lengthwise
  • 12 ounces ricotta cheese (1 1/2 cups)
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream

For Serving

  • 2 passion fruits
  • 20 strawberries, hulled and halved (about 12 ounces)


  1. Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.

  2. Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.

  3. Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.

  4. For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.

Reviews Add a comment

  • ANGELA519
    2 APR, 2013
    I made this for Easter Dinner and was impressed with the results. Looked very elegant and tasted great! I am in agreement, the vanilla bean is not necessary - the extract is a good alternative. I would like to make individual pavlovas in the future but am not sure about baking and cooling time. Any suggestions? Next time I would keep it on the parchment, trim the parchment when it was coolled and then put it on a pretty plate. I would definite make this again!.
  • silverypear
    24 MAR, 2013
    As an Australian who grew up making pavlovas, may I try answering your questions ... I always use vanilla extract because in the old days we didn't have vanilla beans. I always use a hand held electric beater, best way to get the meringue to soft peak stage, glossy and thick, plus make sure bowl is super clean and dry, helps meringue puff up. Passionfruit is a must for Australian pavlovas - so hope you find them! Mango a great alternative though!
  • workingformy3sons
    9 APR, 2012
    I was unable to find passion fruit in stores, so substituted fresh mango. this is tasty...but not sure why a food processor is actually needed. I used fresh vanilla bean, but cleaning the food processor is a lengthy process. Has anyone else substituted vanilla extract? or just used the vanilla beans without putting them through food processor? Also- WHIP the mixture after adding whipping cream or it will be too runny. I overbeat the egg whites, and it didn't puff up like picture, but still good