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Strawberry-Passion Fruit Pavlova

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2012
Total Time Prep Servings


For the Meringue

For the Ricotta Cream

For Serving


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How would you rate this recipe?
  • 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!
  • csbpa
    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

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