Reviews (1) Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 4 stars 03/23/2011 Wow. A classic pavlova. My neighbors thought this was delicious.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 tvs5220.jpg
Ingredients Ingredient Checklist 4 large egg whites 1/4 cup granulated sugar 2 1/4 cups sifted confectioners’ sugar Passion Fruit Sorbet 3/4 cup heavy cream, whipped to soft peaks 2 passion fruits, halved
Cook’s Notes This recipe was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 tvs5220.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
tvs5220.jpg
tvs5220.jpg
Ingredients
Ingredients
- 4 large egg whites 1/4 cup granulated sugar 2 1/4 cups sifted confectioners’ sugar Passion Fruit Sorbet 3/4 cup heavy cream, whipped to soft peaks 2 passion fruits, halved
Directions
Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in confectioners’ sugar with a rubber spatula.
Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell, about 3/8 inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
Cook’s Notes This recipe was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on.
Cook’s Notes
This recipe was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 03/23/2011 Wow. A classic pavlova. My neighbors thought this was delicious.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 03/23/2011 Wow. A classic pavlova. My neighbors thought this was delicious.Martha Stewart Member
Rating: 4 stars 03/23/2011
Wow. A classic pavlova. My neighbors thought this was delicious.
Rating: 4 stars
All Reviews for Passion Fruit Pavlova
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Passion Fruit Pavlova
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
