I’ve been wanting to make pavlovas for a long time, but it always seems like I think of it when it’s raining outside so I make something else. Well, I’ve finally gotten around to it and these were absolutely fantastic. There are so many different ways you could change it up too, I would happily riff on this for many weeks.
This time of year, I can’t help but think about Christmas desserts and these are a perfect option. Whether you’re making small ones like these for a dessert buffet or just making one big one to slice and call it a day, your guests will leave happy. The light and airy meringues are perfect after a long holiday meal, and the tangy passionfruit curd cuts through any rich dishes you may have had. Try these out this year!
Passionfruit Pavlovas
3 eggs, separated at room temperature
1 1/4 cups sugar
pinch of salt
Juice of 1 lemon
1 1/2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out
1/4 cup passionfruit pulp or reduced passionfruit nectar
1 stick butter
1 cup heavy cream
Additional sugar to taste
Combine the egg whites and salt in the bowl of a mixer and whip until frothy. Add 3/4 cup of sugar slowly, allowing it to incorporate. The egg whites will become glossy and smooth. Add in 1/2 teaspoon lemon juice, the cornstarch, vanilla extract, and vanilla bean seeds. Stop mixing once you see the seeds dispersed.
Pipe or spoon the egg white mixture onto a parchment or silpat lined baking sheet in 4 inch circles for small pavlovas or in one large circle for a large pavlova. Make a well in the center of each one. Bake in a 325 degree oven for 5 minutes, turn down the temperature to 225 degrees and allow to continue to bake for an hour, and then turn off the oven, leave the door open and allow them to sit. Once cool, they will be crusty on the outside and soft and chewy on the inside. Think macaron texture. These are best the same day, but they can be made several hours ahead.
Meanwhile, combine the egg yolks, passionfruit, 1/2 cup sugar, and remaining lemon in a saucepan and allow to cook until the sugar dissolves. Add the butter and whisk together until it begins to thicken (about 5-8 minutes). Immediately strain through a sieve and refrigerate until chilled. This can be made up to 3 days ahead. This is a curd, so remember to put a piece of plastic wrap right on the surface of the curd so it doesn’t form a skin.
Whip the cream with sugar to taste (I like just a couple tablespoons) until you have stiff peaks. Remember to keep the cream as cold as possible and you can even refrigerate the bowl. If you used passionfruit nectar for the curd, it may be on the sweeter side so you may prefer to use less sweet whipped cream.
To assemble, spoon some whipped cream into the well and top with some of the curd.
