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PAVLOVA TOPPED WITH BANANA AND PASSIONFRUIT

Easiest Pavlova

Indulge in the classic charm of a Pavlova with its crisp meringue outer layer and a delightfully fluffy inside. While my approach may not follow tradition, it certainly is the simplest! Once you give it a try, I doubt you'll turn back. Start whisking and savour the deliciousness!
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Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Cooling Time:3 hours
Total Time:4 hours 35 minutes
Course: Dessert
Cuisine: Australian
Keyword: Aussie Dessert, Meringue, Pavlova
Servings: 8 people

Ingredients

  • 6 large egg whites
  • 1 ½ cups caster sugar
  • 1 tablespoon cornflour
  • 2 teaspoon white vinegar

To Serve

  • 300ml tub thickened cream
  • 2 tablespoons icing sugar mixture
  • 2 bananas, peeled and sliced
  • 2 passionfruit, pulped

Instructions

  • Preheat oven to 150℃ (130℃ fan forced). Line a baking tray with baking paper. Using a lead pencil, draw a 20cm round circle then flip the paper over, pencil side down.
  • Place egg whites into a clean bowl of a stand mixer. Whip using the wire whisk attachment on medium speed (I used Speed 6) for about 1 minute or until soft peaks form.
  • Add all the caster sugar at once then beat for 12-15 minutes on Medium-High Speed (I used speed 8 on my KitchenAid) or until the mixture is smooth and super glossy. To test if its ready, grab a little of the mixture between 2 fingers and rub together. If it feels 'grainy' at all, continue beating until you can't feel any of the sugar. It needs to be fully dissolved.
  • Once mixture is smooth with no grainy granules, sprinkle over the cornflour and vinegar. Continue beating on medium speed for around 20-30 seconds.
  • Spoon mixture onto baking tray within the circle you drew. Using a spatula or spoon, make a neat circle of mixture and smooth the top and sides creating a little crater in the top surface.
  • Place into preheated oven. Reduce oven temperature to 130℃ (110℃ fan forced) and bake for 1 hour 15 minutes. Turn oven off and leave to cool completely in the oven with the door closed.

To Serve

  • Before serving, beat cream and icing sugar in a bowl until thickened. Spoon over the top of the cooled pavlova and top with bananas and passionfruit. (or fruit of your choice). Cut into wedges to serve.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified
  2. FRUIT TOPPINGS
    You can use any fresh fruit here that you like. In summer, berries are perfect for this - raspberries, blueberries, strawberries, blackberries, mulberries etc - you can use just one or a combination of any of them. Other fruits to consider are: kiwifruit, star fruit or mangoes when in season.