5 egg whites
2 tbsp vinegar
200g sugar
10g vanilla sugar
5 tbsp cornstarch
+
10 pcs of passion fruit
3 teaspoons sugar
+
250g whipping cream
25g sugar
I haven’t baked a large Pavlova in a while – only its mini version. After Christmas, I was, however, left with many egg whites. Without a cake made by me on my birthday, it was time to bake it!
Beat the egg whites; when they are stiff, pour in the vinegar. Continue to mix, adding the sugar and the vanilla sugar mixture bit by bit. The cornstarch comes in at the end.
Line a baking pan with baking parchment. Using a round shape (mine is 23 cm wide and 7 cm deep), pour the mixture, level it, and remove the shape.
Bake for 2 hours in the preheated oven at 100°C (after baking, leave the meringue in the oven for 5-10 more minutes with the door slightly open; it will prevent it from cracking).
In the meantime, scoop out the passion fruit pulp. Add the sugar and mix.
When the meringue has completely cooled, beat the whipping cream with the sugar.
Decorate by using a pouch to add tufts of whipped cream (Marcel’s idea) and the passion fruit mixture on top.
Use what’s left from the passion fruit mixture for individual slices when you serve them – that is if your Pavlova keeps in the fridge without being munched. :D
