Wednesday, July 8, 2015



I don’t like excessively sugary infused desserts, for me they need to have a hint of bitterness or of acidic taste… a contrasting addition to light up the whole dessert, that sort of eccentricities benefits our palate because we learn to appreciate the different flavors so we don’t get bored with the same old tastes, we learn to expand our horizons. That’s the main reason behind never mixing my pavlovas with whipping cream, can you imagine sugar over sugar? Sugarception? Really? Point is that this Passion Fruit Pavlova is going to blow your taste buds as the acidic essence from the passion fruit enhances greatly the meringue and form an everlasting explosion of complex flavors in your mouth having a delicate yet vibrant effect to the tongue so you’ll be wanting more and more ;-) 

The passion fruit curd is almost identical as my lemon curd I already show you how to make, obviously passion fruit tends to be more acidic but I love it as it is, but taste your curd and if it is too acidic for your taste you can add more condensed milk. You can keep it at the fridge while making the pavlovas or make it the night before.

Passion Fruit Pavlovas

Vanessa Hernández
Published 07/08/2015
Pavlovas are one of quintessential Summer desserts, the passion fruit provides not only freshness but also an acidic hint to balance this classic meringue based dessert.


Passion Fruit Curd
  • ¼ cup of passion fruit pulp
  • ¼ cup of lemon juice, freshly squeezed
  • ½ cup of condensed milk
  • 2 eggs
  • 3 tbsp. of unsalted butter


  • 4 egg whites
  • ¼ tsp. of cream of tartar
  • 225 grams of sugar
  • 2 tbsp. of corn starch 
  • 1 tbsp. de white vinegar

  1. For the Passion Fruit Curd, put in a saucepan the passion fruit pulp, the condensed milk and the lemon juice, mix well and add the eggs on medium heat until it thickens, lastly add the butter until perfectly dissolved in the mix, let it cool and strain the passion fruit seeds, refrigerate before using. 
  2. For the Plavovas, preheat oven over 212ºF (100ºC). Whisk egg whites and the cream of tartar in the electric mixer on low speed until soft peaks form. With the machine running, add the sugar, 1 tablespoon at a time and increase the speed gradually until stiff peaks form about 10 minutes. Sprinkle the white vinegar and the cornstarch.
  3. Pour the meringue into a piping bag and draw circles of approximately 4” (10cm) circles on a pan previously lined with wax paper.
  4. Put into the oven and bake for 1 hour and a half/2 hours or until harden let them cool inside the oven.
  5. When cool you can fill them with the passion fruit curd, you can add some extra pulp to enhance the flavor. Remember watching the video so you won’t miss a thing! ;-)
Yield: 4 Pavlovas 4 inches (10cm) each! ;-)
Prep Time: 00 hrs. 30 mins.
Cook time: 02 hrs. 00 mins.
Total time: 2 hrs. 30 mins.
Tags: Pavlovas, Passion Fruit, Meringue, Parchita, Passion Fruit Curd, Individual Pavlovas.

See you next Friday with a quick dessert with no oven, I’m sure you’ll love the simplicity it exudes n_n

For more recipes, tips, any questions or comments visit my Youtube Channel, new recipes every Monday, Wednesday & Friday and a lot of tips any-day! n_n


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