Sweet, with a dash of fresh citrus flavor, airy pavlovas are the perfect dessert to welcome summer.
The filling – or topping – of our pavlovas is made with exotic Passion Fruit Frozen Puree, but feel free to give your imagination free rein and use any of the other lush flavors from our incredible Boiron line of French fruit purees – or mix it up and offer a variety.
Pavlovas are a classic European dessert of light and crusty meringue. Named after a Russian ballerina, Anna Pavlova, the dessert is, surprisingly enough, a New Zealand invention (though a hotly contested one) and the New Zealand’s National Dessert.
The stiff meringue “pillows” hold up beautifully and provide the perfect centerpiece for the lush passion fruit cream, with a soft center that melts in your mouth at the first bite. The trick to the pavlova is that once it’s done baking, it should be left to cool down completely in the oven, to avoid deflating.
- 4 eggs, separeated into whites and yolks
- ¾ cups sugar
- 1 tsp. Apple cider vinegar
- 1 tbsp. Corn starch
- PASSIONFRUIT PUREE FILLING
- ½ cup sugar
- Grated lime peel
- Juice of 1 lime
- 1 cup Passion Fruit Frozen Puree
- 1 cup plain yogurt
- 2 limes, sliced thinly
- 2 sprigs fresh Rosemary
- Preheat oven at 275 F.
- In a bowl, beat the egg whites into soft peaks, then add the sugar one tablespoon at a time, beat continuously until you stiff peaks forms. Stop beating, incorporate the vinegar and cornstarch, then whip about 30 seconds more until you get a fully combined.
- Place a sheet of sheet of parchment paper over a baking sheet, and with a pencil, draw 8 circles of about 3-½ inches diameter.
- Drop one or two full tablespoons or 1/3 cup of meringue in the center of each circle. With a spoon, gently press into the center of each circle to create an indent or shallow hollow.
- Transfer to oven and reduce the heat to 200 F. Bake for 1 to 1 ½ hours. The meringue circles should be easily lifted from the parchment paper. When it’s done, leave to cool in the oven and then take to a dry place without covering.
- While meringue is baking, start your filling.
- In a bowl, mix the egg yolks and the 1/2-cup sugar, and add the lime peel and juice.
- Place the bowl in a water bath or double boiler – simmering, not boiling – mixing with a wooden spoon until it thickens. Make sure the water doesn’t boil over, or the preparation will spoil. Remove from heat.
- Add the yogurt and the Passion Fruit Frozen Puree and transfer the bowl to an ice bath to cool. Use immediately or store in the fridge
- Fill the pavlovas with the passion fruit filling and garnish with two half-slices of lemon and a bit of rosemary.
Recipe: Marcela Sorondo for Gourmet Food World
Photo: Monica Sempertegui for Gourmet Food World