Pavlova meringue dessert with passion fruit

Ingredients

Swiss Meringue

150 grams (5.3 ounces) egg whites
300 grams (10.6 ounces) sugar

Caramel Crème with Passion Fruit

100 grams (3.5 ounces) passion fruit puree
100 grams (3.5 ounces) sugar
30 grams (1.1 ounces or 2 tablespoons) water
20 grams (0.7 ounces or 1.4 tablespoons) butter
500 grams (17.6 ounces or 2.2 cups) cream cheese

Raspberry Jelly

150 grams (5.3 ounces) raspberry puree
3 grams (0.1 ounces or 0.5 teaspoons) gelatin

Equipment

Electric mixer
A high-speed mixer saves time and ensures perfectly whipped meringue. 💡 Tip: Use a clean, grease-free bowl for best results!
Water bath setup
Essential for gently heating the egg whites and sugar without curdling. 💡 Tip: Keep stirring constantly to avoid lumps.
Piping bag
Create stunning meringue clouds with ease. 💡 Tip: Practice makes perfect—try a few designs on parchment paper first.
Baking sheets and parchment paper
For baking those picture-perfect meringue bases. 💡 Tip: Line your sheets well to prevent sticking.
Small molds for jelly
Making raspberry jelly this easy and precise. 💡 Tip: Silicone molds work great for easy release.

Instructions

Step 1

Step 1: This time we offer you a recipe for a light Pavlova meringue dessert with passion fruit. Add some raspberry jelly, and get an unusual taste! The calculation is for 8 desserts with a diameter of 10 cm (3.9 inches).

Step 2

Step 2: Mix the egg whites with the sugar and heat in a water bath to 60°C (140°F), stirring constantly. Immediately whip the mass at a high mixer speed; form the clouds at random, and dry them in the oven at 90°C (194°F) for 60 to 90 minutes, depending on the size. Tip: Make sure no water gets into the egg white mixture to ensure proper whipping.

Step 3

Step 3: Bring the passion fruit puree to a boil. Melt the sugar and water in a saucepan, and bring to a caramel state. Add the butter, and remove the mixture from the heat. Pour the passion fruit puree into the caramel, stirring constantly. Place the mixture back on a medium heat, and boil for 1 minute until the caramel dissolves completely in the puree. Pour the caramel into a mixer bowl, and start whipping. Gradually add the cream cheese, and whip until firm. If the crème is too thick, then add a little cream with 33% fat content. Tip: Gradually add the cream cheese to avoid lumps and ensure a smooth texture.

Step 4

Step 4: Bring the raspberry puree to a boil, and add the soaked gelatin. Pour the mixture into molds, and freeze. Tip: Use silicone molds for easy removal of the jelly once frozen.

Step 5

Step 5: Place the crème on the bottom of each meringue cloud, and then the frozen raspberry jelly in the center; cover it with some more crème. Bon Appetit! Tip: Serve immediately for best texture and flavor.

Servings

Imagine serving these beautiful Pavlova meringues at your next gathering—each guest getting their individual cloud of sweetness! **For an elegant touch**, place each Pavlova on a white dessert plate and garnish with fresh passionfruit seeds and a sprinkle of powdered sugar. 🍰✨

For a **summer garden party**, why not pair your Pavlova with a refreshing glass of sparkling wine or a fruity cocktail? 🥂 Your guests will rave about the combination of flavors and textures. Additionally, these pavlovas can make a stellar **brunch treat**—serve alongside fresh fruit and a dollop of Greek yogurt to balance the sweetness.

Or perhaps you’re enjoying a quiet night in? **Savor one of these delights with a cup of herbal tea** and a good book. 📖 There’s no wrong way to enjoy this perfect dessert!

Variations

**Gluten-Free Tips:** 🥳 Good news—this recipe is naturally gluten-free! Make sure you use certified gluten-free ingredients, especially when it comes to cream cheese.

**Vegan Variation:** 🌱 Swap out the egg whites with aquafaba (the liquid from a can of chickpeas) to create vegan meringue. Instead of cream cheese, opt for a vegan cream cheese alternative or a whipped coconut cream. Use agar-agar instead of gelatin for the raspberry jelly. These simple changes allow everyone to enjoy this light and fruity dessert!

Faq

What if my meringue isn’t stiffening?
Ensure the bowl and whisk are completely clean and free of grease. Also, make sure you've reached the proper temperature when heating the egg whites and sugar.
How can I prevent my meringue from cracking?
Dry the meringue at a lower temperature and avoid opening the oven door during baking. After baking, let the meringue cool in the oven with the door slightly ajar.
Can I make this dessert in advance?
Absolutely! The meringue can be made a day ahead and stored in an airtight container. Assemble just before serving for best texture and flavor.
How do I prevent my crème from being too thick?
If your caramel crème is too thick, add a small amount of cream with 33% fat content, while mixing, until you achieve the desired consistency.
What’s the best way to store leftovers?
Store any assembled pavlovas in the refrigerator, covered, for up to 2 days. Note that the meringue may soften slightly over time.
How can I enhance the flavor of the meringue?
Consider adding a splash of vanilla extract or a hint of lemon zest to your meringue mixture for an extra layer of flavor.