Exotic passion fruit pavlova
By Catherine - "Le blog de Catherine"
Level of difficulty Easy
Cost Budget Friendly
The night before:
Preheat the oven to 180 ° C. Beat the egg whites (I always add a pinch of salt). Start on low speed, then gradually increase. When the eggs are well mounted but not yet firm, add the sugar gradually, beating at maximum speed. With a plastic spatula, add the vanilla extract, vinegar and cornstarch. Mix carefully. Place a sheet of greaseproof paper on a baking tray. Gently pour on the meringue and spread gently with a spatula to form a thick round circle. Bake at 180 ° C for 10 minutes then reduce the temperature to 150 ° C and leave the meringue for 1 hour and 15 minutes. Turn off the oven, leaving the meringue to cool inside. This method of cooking gives the meringue a lightly browned and crisp crust on the outside but soft and pure white colour inside...
At least 1 hour before mounting the pavlova, put the blender bowl and beaters in the freezer. Put the cream in the fridge if it is not already. (I never use UHT cream, so my cream is always in the fridge. This is of course a cream with no additives or preservatives, about 33% fat).
At the last moment:
Remove the bowl and beaters from the freezer. Pour in the very cold cream. Whip the cream on high speed. Do not beat for too long in case you and up making butter! Possibly add a little sugar (1 tsp to 1 tbsp of icing sugar if possible). Gently place the whipped cream on the meringue.
Add the pips and juice of the passion fruit. If you don't have enough passion fruit you can make up the quantity by adding mango and/or pineapple juice. It works well but it will not be as good as just passion fruit with it's sweet, yet really sour flavour at the same time which, for me, is irreplaceable!