Little pavs with passionfruit sauce
Indulge in miniature pavlovas topped with a medley of tropical fruits and a zesty passionfruit sauce. This exquisite dessert features airy meringues made with egg whites, sugar, vinegar, and a touch of vanilla, paired with velvety whipped cream and vibrant passionfruit for a refreshing finish. Perfect for a light and elegant treat!
Cook time 450 min
Prep time 40 min
Ingredients:
4 egg whites2 cups sugar
1 tsp vinegar
1/2 tsp vanilla extract
1 tbsp corn flour
5 passion fruits
1 cup heavy whipping cream
Little pavs with tropical fruits and passionfruit sauce are a delightful dessert that brings a taste of summer to your table. With a crisp and chewy meringue base topped with creamy whipped cream and a tangy passionfruit sauce, this treat is perfect for any occasion. Whether you're hosting a party or simply want to indulge in a delicious dessert, these pavs are sure to impress.
Instructions:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large, clean mixing bowl, beat the egg whites on medium speed until they form soft peaks.
- Gradually add the sugar, one spoonful at a time, while continuing to beat the mixture on high speed. The meringue should become glossy and form stiff peaks.
- Add the vinegar, vanilla extract, and corn flour to the mixture, and gently fold them in until well combined.
- Spoon or pipe the meringue onto the prepared baking sheet to create small nests. Aim for about 8–10 nests, leaving some space between each.
- Use the back of a spoon to create a slight indentation in the center of each nest. This will hold the whipped cream and fruit later.
- Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes, or until the meringues are crisp and dry. They should be firm to the touch but still white.
- Turn off the oven and leave the meringues to cool completely in the oven with the door slightly ajar.
- Cut the passion fruits in half and scoop out the pulp and seeds into a small bowl.
- In a chilled mixing bowl, beat the heavy cream until it forms soft peaks. Be careful not to overbeat, or it will turn into butter.
- Once the meringues are completely cool, spoon a dollop of whipped cream into the indentation of each meringue nest.
- Top with an array of tropical fruits. Suggested fruits include thinly sliced mango, kiwi, pineapple, and papaya.
- Drizzle the passionfruit pulp and seeds over the top of the fruits and cream for a burst of flavor and decoration.
- Serve the little pavs immediately to enjoy the contrasting textures of the crisp meringue, smooth cream, and juicy fruit.
Tips:
- Ensure your mixing bowl and beaters are completely clean and dry before beating the egg whites to achieve the best volume and texture.
- Gradually add the sugar to the egg whites while beating to help it dissolve properly and prevent the meringue from turning grainy.
- Do not open the oven door while the pavs are baking or cooling; sudden changes in temperature can cause them to crack.
- Whip the heavy cream to stiff peaks to ensure it holds its shape when piped or dolloped on top of the pavs.
- When preparing passionfruit sauce, strain the seeds from the pulp if you prefer a smoother texture.
These little pavs with tropical fruits and passionfruit sauce offer a harmonious balance of sweetness, creaminess, and tartness that makes them an irresistible dessert. Follow the tips provided to ensure your pavs come out perfectly every time. Enjoy this tropical treat with friends and family, and savor the exquisite flavors of the exotic fruits.
Nutrition per serving
6 ServingsCalories 490kcal
Protein 4.33g
Carbohydrates 90g
Fiber 3.57g
Sugar 80g
Fat 14g
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