Monday, April 5, 2010

Passion Fruit Pavlova and Peeps

It's Monday, and I'm feeling a little like a fluffy peep. I think I ate way too many peeps. I ate purples ones, blue ones, and pink ones. If there's one thing I love (besides my family); I love gooey marshmallows and Pavlova is the next best thing.

Pavlova is a wonderful experience that you must try. It has a light, delicate crisp shell with a soft sweet marshmallow center (it's like biting into a light, fluffy cloud). Then to top this dessert with softly whipped cream and fresh fruit...just divine.

Passion Fruit Pavlova
Yields: 6 small pavlovas

2 Egg Whites
1/2 cup Granulated Sugar
1/2 teaspoon White Wine Vinegar
3/4 teaspoon Cornstarch
1/4 teaspoon Vanilla Extract

Place egg whites in a bowl of an electric mixer with the whisk attachment. Whisk until the whites start to form soft peaks. Slowly start to sprinkle in the sugar and continue to whisk until shiny and stiff peaks start to form. Gently fold in cornstarch, vinegar, and vanilla extract with a rubber spatula.

Gently make six mounds on a sheet pan lined with parchment. Bake at 250F for 45 minutes to 1 hour. The outside should be dry and pale in color. Turn the oven off and allow the Pavlovas to cool in the oven with the door ajar. As they cool, you will see some cracking, but don't worry. They will be soft, airy, and marshmallow-y on the inside.

1/2 cup Heavy Whipping Cream
1 tablespoon Granulated Sugar
3 Passion Fruit

Place heavy cream in the bowl of an electric mixer with the whisk attachment. Whisk until soft peaks form. Sweeten with sugar and spoon a small amount of cream over each Pavlova.

Cut each passion fruit in half. Spoon out the pulp and seeds of each half over the cream and Pavlova. Garnish with mint or even a peep.

* The tartness of the Passion Fruit is the perfect balance to the sweetness of the Pavlova. You can also use kiwis, berries, or any fruits you desire. Enjoy.

1 comment:

  1. they sound divine..and the pictures are just beautiful!


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