About the Recipe
The Star Spangled Passion Fruit Pavlova is a culinary masterpiece that captures festive occasions with its visual allure and flavors. Its meringue base offers a crisp exterior and soft interior, creating a sensory delight.
Perfect for celebrations like Independence Day or birthdays, the pavlova’s vibrant hues evoke the spirit of the occasion. The meringue can be molded into a star or circular base, allowing for creative presentation. Vibrant toppings enhance its elegant appearance, making it a centerpiece that commands attention.
Traditionally, the pavlova is adorned with whipped cream and fresh fruits like strawberries, blueberries, kiwi, and passion fruit. These fruits create a harmonious balance of tastes and a refreshing quality with each bite.
For those seeking to experiment, incorporating a flavored mousse, like passion fruit, adds richness and complexity. Swirl it into the whipped cream or layer it beneath the fruits for a creamy contrast to the crispy meringue. Other flavor inspirations include chocolate, lemon, or coconut.
The foundation of this exquisite pavlova lies in its key ingredients: egg whites, sugar, cream of tartar, and cornstarch. Whip the egg whites to a light, airy meringue, gradually adding sugar for a glossy finish. Cream of tartar stabilizes the egg whites, while cornstarch gives the meringue a chewy interior.
Baking requires precise attention to temperature and time. Bake the meringue at a low temperature (around 225 degrees Fahrenheit) to dry completely without browning. This gradual process ensures the pavlova’s delicate texture and ideal crispness and softness. Cool it in the oven with the door slightly ajar to set properly and avoid cracking.
Once cooled, spread a generous dollop of freshly whipped cream over the top. Arrange fresh fruits or drizzle flavored mousse for a visually appealing presentation.
The Gluten-Free Star Spangled Passion Fruit Pavlova is a versatile dessert that impresses guests with its stunning appearance and harmonious blend of flavors and textures. Whether served at a festive gathering or as a special treat, it’s sure to leave a lasting impression, making it a cherished addition to any dessert repertoire.
Ingredients
Meringue
3 large egg whites ½ cup plus 2 tablespoons
pinch of table salt
½ teaspoon cream of tartar
1 cup caster sugar
1 tablespoon cornstarch
1 ½ teaspoons pure vanilla extract
1 teaspoon of vinegar
Flavor
3 tablespoons passionfruit pulp strained
Whipped Cream Topping
Ingredients
1 ½ cups heavy cream or whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 cups fresh fruit (strawberries, blueberries, raspberries, etc)
Preparation
For the meringue
Position an oven rack in the center of the oven.
Preheat the oven to 300 degrees Fahrenheit.
Place a baking rack on a baking sheet, and line the rack with parchment paper. Set aside.
In a medium bowl, whisk together 1 cup of sugar and 1 tablespoon of cornstarch until smooth and well combined.
In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they begin to froth and turn opaque.
Reduce the speed to low, then gradually add the sugar mixture in ½-cup increments, followed by 1 teaspoon of vinegar.
Increase the speed to high and continue beating for at least 2 minutes, or until stiff peaks start to form.
With the mixer on high, add vanilla extract and passion fruit pulp strained.
Continue whipping for 3 to 5 minutes, or until the meringue forms stiff, glossy peaks. (This may take longer depending on your mixer.)
Using a rubber spatula, spread the meringue onto the prepared parchment-lined rack, forming a rectangle shape.
Build up the edges slightly higher than the center, creating a shallow well in the middle.
Add decorative peaks around the edges using the spatula or the back of a spoon.
Bake at 300 degrees for 10 minutes, then reduce the temperature to 250 degrees Fahrenheit without opening the oven.
Continue baking for 2 hours and 10 minutes, or until the meringue is dry and set.
Turn off the oven and let the meringue cool completely inside with the door closed for at least 2 hours and up to 16 hours. This helps prevent cracking.
Once fully cooled, carefully transfer the meringue—still on the parchment—to a wire rack.
Gently slide or roll the parchment paper out from underneath. Be very careful; the meringue is delicate and can crack easily.
You can top with Whipped Cream topping or Passion Fruit Mousse. The recipe for the Passion Fruit Mousse is linked in this post.
Up to an hour before serving, whip the heavy cream with the confectioners' sugar until soft peaks form.
Add the vanilla and mix to combine.
Spoon the whipped cream into the center of the cooled pavlova.
Top with sliced fresh fruit of your choice.
Serve immediately or refrigerate for up to one day.
Note: Once filled, the meringue will begin to soften.
Notes
Try a variation with one of these flavors.
Chocolate
2 tablespoons Dutch-process unsweetened cocoa powder
Peppermint
1 teaspoon peppermint extract
3-5 drops red food coloring