Soft Pavlova, Passion fruit and Coffee Cream

Big cloudy marshmallowy pavlova, rich coffee cream and tart passion fruit. That’s all I need for ending the perfect spring dinner.

SOFT PAVLOVA, PASSION FRUIT & COFFEE CREAM

Pavlova:
- 6 egg whites
- 1 1/2 cups fine sugar (3.5 dl)
- 1 tsp corn flour
- 1 tsp white wine vinegar

On top:
- 1 cup double cream (2.5 dl)
- 1/3–1/2 cup cold coffee (prefer strong espresso)
- 6 passion fruits

1. Make the pavlova (I usually start making it the evening before the dinner.) Preheat the oven to 80°C.

2. Beat the egg whites in a standing mixer until fluffy and airy. Add sugar 1–2 tbsp at a time and keep whisking on high speed. Add corn flour and white vinegar. Keep beating the meringue until high peaks form and the sugar has dissolved (when you taste the mixture, you shouldn’t feel the sugar crystals in your mouth).

3. Shape the pavlova on a baking paper. (In this recipe I make one big pavlova but you can use the same meringue mixture to make smaller pavlovas.) I like my pavlova with high peaks and natural shape – it doesn’t have to be perfect!

4. Place the pavlova in the lower part of the oven and bake for 2.5–3 hours, until a crispy and dry shell has formed outside the pavlova. You can keep baking it for about 1 hour more or turn the oven off and leave the pavlova in the oven for night to dry.

5. Just before serving, make the coffee cream. Whisk the double cream until fluffy. Add the cold coffee and mix until smooth. Spoon the coffee cream on top of the pavlova.

6. Add the pulp of 3 passion fruits on top of the pavlova. Decorate with the remaining passion fruits. Enjoy!