Strawberry-Passion Fruit Pavlova

81 Ratings
  • 5 15
  • 4 13
  • 3 33
  • 2 12
  • 1 8

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.

Martha Stewart Living, April 2012

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
3 hrs 45 mins
Servings:
8
Advertisement

Ingredients

For the Meringue
For the Ricotta Cream
For Serving

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

  • 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.

Advertisement

Reviews (3)

81 Ratings
  • 5 15
  • 4 13
  • 3 33
  • 2 12
  • 1 8
Martha Stewart Member
04/02/2013
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!.
Martha Stewart Member
03/24/2013
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!
Martha Stewart Member
04/09/2012
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
Advertisement
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/27/2021