Food Network Magazine - (04)April 2020

PASSION FRUIT PAVLOVA

ACTIVE: 35 min l TOTAL: 4 hr 45 min l SERVES: 8

FOR THE MERINGUE

5 large egg whites,

at room temperature

¾ teaspoon distilled

white vinegar

⅛ teaspoon salt

1¼ cups superfine sugar

1½ teaspoons cornstarch

½ teaspoon pure vanilla extract

FOR THE WHIPPED CREAM

1 cup cold heavy cream

1 tablespoon superfine sugar

½ teaspoon pure vanilla extract

5 passion fruits, halved and

pulp scooped out

1.Preheat the oven to 275 ̊ and line a baking sheet with parchment

paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the

parchment with a pencil, then flip over the parchment on the baking sheet

(the circle should still be visible); set aside.

2.Make the meringue: Whisk the egg whites, ¼ teaspoon vinegar and the

salt in a large bowl with a mixer on medium speed until soft peaks form,

2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until

dissolved. Increase the mixer speed to medium high and beat until stiff peaks

form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining

½ teaspoon vinegar and beat until just combined, 10 to 15 seconds.

3.Spread the meringue into a 9-inch round on the prepared baking sheet

(use the pencil marking as a guide) and make a shallow well in the center.

Transfer to the oven and immediately reduce the oven temperature to

225 ̊. Bake until crisp and dry, about 2½ hours. (The meringue should still

be white or a very pale cream color.) Turn off the oven and open the door

slightly (use the handle of a wooden spoon to prop it open about ½ inch).

Let the meringue cool completely in the oven, about 1½ hours. Carefully

remove the meringue from the parchment and transfer to a platter.

4.Make the whipped cream: Beat the heavy cream, sugar and vanilla in

a large bowl with a mixer on medium-high speed until soft peaks form,

about 2 minutes.

5.Just before serving, top the meringue: Gently stir the passion fruit pulp

to loosen. Top the meringue with the whipped cream and passion fruit.

Serve immediately.

You can’t go wrong with meringue,

whipped cream and fruit—but here’s

how to get it just right.

Perfect

An

atomy of a

Whipped

Cream

Meringue is very sweet, so

you don’t want to put too much

sugar in the whipped cream.

Top with the whipped cream

just before serving—it will

soften the meringue

after 30 minutes.

Cracks

Some cracks in the crisp

shell are unavoidable. To

prevent excessive cracking,

keep the oven door closed

the entire time the meringue is

baking (meringue is sensitive to

temperature changes). Let it

cool slowly and completely

in the oven with the

door slightly ajar.

96 FOOD NETWORK MAGAZINE ●APRIL 2020

PHOTO: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

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