Dessert: United Kingdom – Pavlova

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large egg whites, at room temperature
1 cup (200 g) superfine sugar
1 tsp (5 ml) white vinegar
1 tbsp (15 ml) cornstarch
1 1 / 4 cups (300 ml) heavy whipping cream
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
2–3 bananas, sliced
4–6 passion fruits, pulp only

Show original ingredient measurements

4 large egg whites, at room temperature
1 cup (200 g) superfine sugar
1 tsp white vinegar
1 tbsp cornstarch
1 1 / 4 cups (300 ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
2–3 bananas, sliced
4–6 passion fruits, pulp only

Instructions

1. Preheat oven to 120°C (250°F). Beat egg whites to soft peaks, then gradually add sugar until glossy and stiff; fold in vinegar and cornstarch.
2. Pile meringue into a round on a parchment-lined baking sheet, shaping a slight well in the center. Bake 1 hour to 1 hour 15 minutes, then turn off oven and let meringue cool inside with door ajar (prevents cracks).
3. Whip cream with powdered sugar and vanilla to soft peaks.
4. When ready to serve, transfer pavlova to a plate, fill the center with whipped cream, arrange banana slices over the cream, and spoon fresh passion fruit pulp over the top.
5. Serve immediately for best texture.