Food & Cooking Recipes Dessert & Treats Recipes Strawberry-Passion Fruit Pavlova 3.2 (81) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs 45 mins Servings: 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. Ingredients For the Meringue 6 large egg whites, room temperature Pinch of cream of tartar 1 ½ cups superfine sugar 1 ½ teaspoons cornstarch ⅛ 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) 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. 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. Jonathan Lovekin Rate it Print