Description
Mini passionfruit pavlovas are light, airy meringue shells filled with whipped cream and fresh passionfruit pulp, offering a delightful combination of flavors and textures.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup (240 ml) heavy cream
- 1 cup passionfruit pulp (about 4–5 fresh passionfruits)
- 2 tablespoons powdered sugar (for sweetening the whipped cream)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Beat the egg whites until soft peaks form, then gradually add sugar and beat until glossy and stiff peaks form.
- Fold in cornstarch and vinegar gently.
- Spoon the meringue onto the parchment, creating slight indentations.
- Bake for 1 hour, then turn off the oven and let them cool inside.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Scoop out passionfruit pulp and prepare for filling.
- Once cool, fill each pavlova with passionfruit pulp and top with whipped cream.
- Garnish with fresh mint leaves.
- Serve immediately for the best texture.
Notes
- Store meringue shells in an airtight container at room temperature for up to 2 days.
- Keep whipped cream and filling separate until serving.
- For a vegan version, use aquafaba and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pavlovas, passionfruit, dessert, meringue, whipped cream