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Sweet recipes: Berry-Passion Fruit Pavlova

Berry-Passion Fruit Pavlova. (Photo by Kristen Massad)

Berry-Passion Fruit Pavlova. (Photo by Kristen Massad)

Each New Year, it is tradition to make resolutions and look for opportunities to set new goals, be inspired, try new things and travel to new places. While most people try to cut food out, I challenge you to invite in a new set of flavors for 2016. Bringing one of my favorite recipes to your table will set the year off on the right note. Pavlova is loved in so many countries, but the debate continues whether it originates from New Zealand or Australia. This light and crisp meringue is garnished with fresh whipped cream, seasonal fruits and flavors and, in my experience, will be loved by all. Here’s to new adventures in baking for 2016!

Berry-Passion Fruit Pavlova

Grocery List

Meringue:
4 egg whites
1 cup sugar
1 tablespoon corn starch
1 teaspoon vinegar
1/2 cup strawberries
1/2 cup blueberries
1/2 cup raspberries
1 passion fruit

Sweet Whipped Cream:
1 cup heavy cream
2 tablespoon granulated sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 200 degrees F.

Place a sheet of parchment paper on a sheet pan.

Place the eggs whites in the bowl of an electric mixer with whisk attachment.

Beat egg whites on high speed until stiff peaks have formed.

Slowly add in sugar and whisk until egg whites are shiny, about 2 minutes.

Remove the bowl from the mixer and gently fold in sifted cornstarch and vinegar until combined.

Pile the meringue onto the parchment paper and smooth it to form a circle, about 8-inches round.

Bake meringue for 1.5 hours and then turn off oven and allow the meringue to cool completely in the oven.

Place the meringue on a serving dish and spread whipped cream in the center.

Arrange fruit covering the top of the whipped cream (add more or less if needed).

Cut the passion fruit in half and drizzle the juice and seeds on top of the berries.

Serve immediately.

Sweet Whipped Cream

In the large bowl of an electric mixer with whisk attachment, beat the whipped cream until it starts to thicken.

Slowly add the sugar and vanilla extract and continue beating until firm.


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By |2015-12-29T20:31:05-05:00December 28th, 2015|All Magazine Articles, Delicious, Sweets|0 Comments

About the Author:

Kristen Massad
Kristen Massad writes a monthly column about sweets and baked goods. She graduated from the French Culinary Institute in New York City and owned Tart Bakery in Dallas for eight years. She blogs about food and lifestyles at inkfoods.com.com.