Easy Pavlova Recipe with Claire Saffitz | Dessert Person

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat oven to a low temperature (exact temperature not specified).

Prepare a springform pan by greasing it with a little oil and lining the bottom with parchment paper.

Ensure the mixing bowl is clean and free of any fat or residue.

Add room temperature egg whites to the mixing bowl.

Add about 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar to the egg whites.

Turn the mixer on medium-low to break up the egg whites until foamy and opaque.

Gradually sprinkle in 1 cup of granulated sugar while the mixer is running to help dissolve it.

Increase the mixer speed to medium and continue whipping until the mixture is glossy and voluminous.

Once the meringue reaches firm peaks, sift in powdered sugar and mix on low to incorporate.

Increase the mixer speed to medium-high and whip until firm peaks return and the meringue is shiny.

Add 1 teaspoon of vanilla extract and briefly mix to combine.

Spoon the meringue into the prepared springform pan, focusing on the center to avoid air pockets.

Shape the meringue into a round form, creating a slight well in the center for filling.

Bake the meringue in the preheated oven for a couple of hours until it is dry and crisp on the outside.

Turn off the oven and let the meringue cool inside for an hour.

For the whipped cream, mix heavy cream and a little creme fraiche until soft peaks form.

Prepare the passion fruit topping by mixing fresh passion fruit with a little agave syrup for sweetness.

Spread the whipped cream over the cooled meringue and top with the passion fruit mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens