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Passion Fruit and Strawberry Pavlova

        Lifestyle | Fruit Desserts

Passion Fruit and Strawberry Pavlova

Passion Fruit and Strawberry Pavlova

Episode 22: Nancy's Menu


Serves 4


4 large egg whites
1 ½ cups/300 g sugar
1 tablespoon/8 ml fresh lemon juice
1 1/2 cups/345 ml heavy whipping cream
12 ounces/345 g fresh strawberries, halved
3 passion fruits, halved crosswise


  1. Preheat the oven to 350°F/180°C.  Line a heavy large baking sheet with parchment paper.  Using an electric mixer, beat the egg whites in a large bowl for 1 minute, or until frothy.  Gradually beat in the sugar and lemon juice. Continue beating for 5 minutes, or until firm peaks form.
  2. Spoon the meringue onto the center of the parchment paper and spread to a 9-inch/23-cm-diameter circle.  Place the meringue in the oven and immediately decrease the oven temperature to 200°F/95°C.  Bake until the meringue is dry and crisp on the outside and just cooked through inside but still soft, about 1 hour.
  3. Transfer the baking sheet to a rack and cool completely.  Using a large metal spatula, transfer the meringue from the parchment paper to a platter.  Beat the cream in a large bowl unto soft peaks form.  Spoon the whipped cream atop the meringue.  Top with the strawberries. Scoop the flesh out of the passion fruits and spoon it around the sides of the meringue and serve.

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