Pavlova Deluxe

Ingredients and Weight:

For the Pavlova:

• 12 egg whites (600g)
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon (15g) cornstarch
• 1 tablespoon (15g) white vinegar
• 1 teaspoon (5g) vanilla extract

For the Whipped Cream:

• 2 cups (500ml) heavy whipping cream
• 1/2 cup (100g) powdered sugar

For the Fruit Topping:

• 2 cups (500g) fresh berries (such as strawberries, raspberries, and blueberries)
• 1 kiwi, peeled and sliced
• 1 passion fruit, pulp removed
• 1 tablespoon (15g) honey

Preparation Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the Pavlova:

1. Preheat oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat the egg whites until stiff peaks form.
4. Gradually add the sugar, beating until the meringue is glossy and holds its shape.
5. In a small bowl, combine the cornstarch, vinegar, and vanilla extract.
6. Fold the mixture into the meringue until well combined.
7. Transfer the meringue to the prepared baking sheet and shape it into an 8-inch (20cm) circle.
8. Bake for 1 hour 30 minutes, or until the meringue is set and has a light golden color.

For the Whipped Cream:

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Gradually add the powdered sugar, whipping until smooth.

For the Fruit Topping:

1. Combine the berries, kiwi, and passion fruit pulp in a bowl.
2. Drizzle with honey and toss to combine.

To Assemble the Pavlova:

1. Spread the whipped cream over the cooled meringue.
2. Top with the fruit topping.
3. Serve immediately.

Nutritional Information (per serving for 1/8 of the Pavlova):

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Light and airy
• Sweet and tart
• Fruity and floral
• Visually stunning

User Comments:

• "This is the best Pavlova I've ever tasted! The meringue is so delicate and the fruit topping is so refreshing."
• "The perfect dessert for a special occasion. It's both beautiful and delicious."
• "I love the combination of sweet and tart flavors. The passion fruit pulp adds a touch of exoticism."

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before beating them. This will help them reach full volume.
• Do not overbeat the egg whites. Overbeating can make the meringue tough.
• Bake the meringue at a low temperature to prevent it from browning too quickly.
• Let the meringue cool completely before spreading it with the whipped cream. This will prevent the whipped cream from melting.