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Pavlova with passion fruit

Pavlova meringue with passion fruit pulp


Pavlova meringue with passion fruit pulp

5 egg whites from a medium egg
250 g fine sugar
1 teaspoon of potato flour
1 teaspoon white wine vinegar or lemon juice

250 g chilled mascarpone cheese
1 tbsp vanilla sugar
125 ml cream 30%

1 can of VERA passion fruit pulp with seeds
Fresh passion fruit for decoration

Meringue: the secret to the perfect meringue lies in the temperature of the ingredients for whipping the foam and the right way to bake it. All the meringue ingredients should be more or less at the same temperature. An hour before preparing the meringue, take the eggs out of the fridge to warm up. Also use the finest sugar possible. Separate the egg yolks from the whites and beat on high speed, adding the sugar. It should be added to the mixture one tablespoon at a time as you mix, and for every tablespoon you add in, add 1 minute to the time you are mixing the egg whites. Add the lemon juice or vinegar and potato flour at the end of whisking. The whipped foam should be stiff and glossy. Transfer the mixture to baking paper and form it into a round cake. Place in an oven preheated to 120 degrees and bake for 30 minutes. After this time reduce the temperature to 100 degrees and bake (dry) for another 3 hours. By this time, the meringue should be dry on the outside and slightly stringy in the middle. You can bake it the day before and keep it at room temperature, but uncovered.
Cream: Whip the cold cream stiff with the vanilla sugar and add the cooled mascarpone. Blend again. Spread the finished cream on top of the cooled meringue and top with passion fruit pulp. Decorate with fresh fruit of your choice. Serve the Pavlova meringue fresh immediately after preparation.

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