Ingredients
Original recipe: 1 pavlova cut into 8 portions. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 150 gPasteurized egg whites suitable for whipping
- 240 gFine sugar
- 2 tspCertified gluten-free cornstarch
- 1 tspWhite wine vinegar
- 1 tspVanilla extract
- 300 mlHeavy cream
- 250 gStrawberries hulled and sliced
- 2 eachKiwifruit peeled and sliced
- 2 eachPassion fruit
Make it
- Heat the oven to 250°F/120°C. Draw a 20 cm circle on baking paper, turn the paper over and place it on a tray. Use a clean, grease-free mixing bowl.
- Whip the pasteurized egg whites to soft peaks. Add sugar a spoonful at a time, beating until the meringue is thick, glossy and no longer gritty when rubbed between clean fingers.
- Fold in cornstarch, vinegar and vanilla. Spoon onto the circle, making a shallow dip in the center and slightly higher edges.
- Bake for 75 minutes without opening the door. The outside should feel dry and crisp. Turn the oven off and leave the pavlova inside with the door closed for 2 hours to cool.
- Shortly before serving, whip the cream to soft peaks. Spoon onto the cooled meringue and add strawberries, kiwi and the scooped passion-fruit pulp.
- Serve promptly and refrigerate any dressed leftovers.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.