Nigella Lawson’s Passion Fruit Pavlova | Nigella Bites

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Defrost egg whites if frozen, using two at a time from the deep freeze.

Wipe the inside of the mixing bowl with a lemon to remove grease.

Whisk egg whites until they hold firm peaks, not stiff peaks.

Gradually add 4 tablespoons of sugar, whisking gently to fold it in.

Add 1 teaspoon of white vinegar and 2 teaspoons of cornstarch, folding gently to maintain air.

Spoon the meringue onto a baking sheet, shaping it into a thick disc.

Preheat oven to 180°C (gas mark 4), then lower to 150°C (gas mark 2) after placing the meringue inside.

Bake until crisp on the outside and soft on the inside, then let cool in the oven.

Invert the cooled pavlova onto a serving dish, with the soft side up.

Whip heavy cream and pile it over the pavlova.

Scoop out passion fruit and place it on top of the cream, adding red and black currants as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens