Super-fluffy marshmallow pavlova
This Super-Fluffy Marshmallow Pavlova features a crunchy meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruits. It's a light, delightful dessert perfect for any occasion.
Cook time 90 min
Prep time 25 min
Ingredients:
6 egg whites1.50 cups sugar
1 tsp corn flour
1 tsp vanilla extract
1 tsp vinegar
1 cup heavy whipping cream
2 cups strawberries
1 banana
2 passion fruits
Indulge in the delightful contrasts of a Super-Fluffy Marshmallow Pavlova. This exquisite dessert pairs a crisp, delicate meringue shell with a soft, marshmallow-like center, topped with freshly whipped cream and a medley of vibrant fruits. It's perfect for impressing guests or treating yourself to a sweet, airy delight.
Instructions:
Voila! You've mastered the art of creating an irresistible Super-Fluffy Marshmallow Pavlova. With its combination of textures and refreshing fruit toppings, it's bound to be a hit at any gathering. Enjoy the fruits of your labor and share this delightful dessert with loved ones, making every occasion a memorable one.
Super-fluffy marshmallow pavlova FAQ:
Bake the pavlova at 250°F (120°C) for 1 hour. After baking, turn off the oven and let it cool inside with the door slightly ajar.
The pavlova is done when it forms a crisp outer shell and has a glossy surface. It should easily lift off the baking sheet without sticking.
It's not recommended to substitute sugar in pavlova, as it affects the meringue's structure. If necessary, you can try powdered sugar, but granulated sugar is preferred.
Store leftover pavlova in an airtight container at room temperature for up to 1 day. Avoid refrigerating, as it can cause the meringue to become soggy.
Yes, you can use other fruits like kiwi, blueberries, or raspberries to top the pavlova. Just ensure they are fresh and not overly ripe.
Cooking Tips:
- Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve the best volume.
- Gradually add the sugar, one tablespoon at a time, to give it enough time to dissolve, resulting in a smooth, glossy meringue.
- Once baked, let the pavlova cool in the oven with the door slightly ajar; this helps prevent cracks and allows it to cool slowly.
- For the freshest flavor, assemble the pavlova just before serving to keep the meringue crisp and the fruits vibrant.
Nutrition Facts
12 ServingsCalories 200kcal
Protein 2.73g
Carbohydrates 33g
Fiber 1.36g
Sugar 30g
Fat 7g
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