Recipe by Rosina
"A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit."
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cream of tartar
distilled white vinegar
1 1/4 cups
heavy cream, chilled
I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making merengue, you might want to be prepared to do it over. It's not hard, but precise: absolutely no yolk, and beat on high until glossy. (2) the easiest way to dust the pan with cornstarch is to place pan in a bag, add a couple of tablespoons of corn starch and shake - you'll have to wipe off the outside of the pan, though. (3) I've started adding a few new toppings every time I make pavlova and the biggest hit has been kiwi, strawberries, and blueberries, with a little chocolate drizzle (equal parts butter and chocolate chips, melted). So good!
This tasted too "eggy" for us.
This recipe was AMAZING. My boyfriend and his family devoured this and commented on how light and delicious it was. Since I didn't have cream of tartar I subbed extra vinegar (3/8 teaspoon instead of 1/8 teaspoon of cream of tartar... the substituation is always replace cream of tartar with 3 times the measurement of vinegar or lemon juice). Everything turned out wonderfully. I used Mango, kiwi, and canned pears. Great recipe!!!
I've tried several pavlova recipes and this is by far the best. The texture is perfect. Chewy and cripy on the outside and perfect soft inside. I don't like passion fruit so I used berries instead. If you like a tangy dessert, you may also want to use lemon curd instead of whipped cream.
I love this recipe. I have made it several times. I have not used passion fruit but use kiwi and strawberry slices.
WOW! This one made me a hero...everyone loved the not too sweet confection.
This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with the larger pan. It was so easy to prepare and so delicious. I wasn't sure how long to cook it, and probably kept it in longer than necessary, but it didn't seem to make a difference in the taste/texture. I topped it with whipped cream, fresh raspberries, and a homemade raspberry sauce (frozen berries & sugar, heated on stove, then pushed through strainer to remove seeds). I can't wait to make it again. Thanks for a great recipe!
This is far better than other Pavlova recipes here which don't use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice. Where I question things is the use of the springform pan, but what the heck... 19 perfect reviews can't all be wrong! I'm giving it a go, although there is something lovely about a free form pavlova. This desert is claimed by both Australia and New Zealand, but it was invented by a chef in Sydney Australia in honor of Anna Pavlova, the ballerina. So there Kiwi's - the desert is decidely Australian. You've got a flightless bird to brag about.. don't steal the Aussie's deserts. LOL
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 124
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