Strawberry-Passion Fruit Pavlova

Prep Time:
15 mins
Total Time:
3 hrs 45 mins

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.


For the Meringue

  • 6 large egg whites, room temperature

  • Pinch of cream of tartar

  • 1 ½ cups superfine sugar

  • 1 ½ teaspoons cornstarch

  • teaspoon salt

  • 1 teaspoon champagne vinegar or white-wine vinegar

  • 1 ½ teaspoons pure vanilla extract

For the Ricotta Cream

  • ½ vanilla bean, cut in half lengthwise

  • 12 ounces ricotta cheese (1 ½ cups)

  • ¼ cup granulated sugar

  • ¾ 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.

    Jonathan Lovekin
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