@alinaprokuda: Passion Fruit Pavlova Meringue ● 200 g egg whites, about 6 large eggs ● 300 g granulated sugar ● Pinch of salt ● 1 tbsp lemon juice ● 20 g cornstarch Mascarpone Cream ● 250 ml cold heavy whipping cream ● 100 g mascarpone, cold ● 1–2 tbsp powdered sugar, to taste ● ½ tsp vanilla extract, optional Topping ● Fresh pulp from 4–6 passion fruits Instructions 1. Preheat the oven to 220°F (105°C). Line a baking sheet with parchment paper. 2. Place the egg whites and salt in a completely clean, dry mixing bowl. Beat until soft peaks form. 3. Gradually add the sugar, one tablespoon at a time, while continuing to beat at high speed. Beat for approximately 12–15 minutes, until the meringue is thick, glossy, and holds stiff peaks. Rub a little meringue between your fingers—it should feel smooth, without any sugar crystals. 4. Sift in the cornstarch, then add the lemon juice. Mix briefly on low speed, just until combined. Do not overmix. 5. Spoon the meringue onto the prepared baking sheet, forming individual pavlovas. Create a small indentation in the center of each one for the cream. 6. Bake for 1 hour 30 minutes. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly open. 7. To make the cream, whip the cold heavy cream with the powdered sugar until soft peaks form. Add the mascarpone and vanilla, then continue whipping until the cream is thick and holds its shape. Be careful not to overwhip. 8. Once the pavlovas are completely cool, top each one with mascarpone cream and spoon fresh passion fruit pulp over the top. Serve immediately after assembling.

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Tuesday 25 August 2026 21:17:34 GMT