{"id":6354,"date":"2022-09-14T16:14:07","date_gmt":"2022-09-14T14:14:07","guid":{"rendered":"https:\/\/smakivera.pl\/?p=6354"},"modified":"2026-03-18T14:30:06","modified_gmt":"2026-03-18T13:30:06","slug":"pavlova-meringue-with-passion-fruit-pulp","status":"publish","type":"post","link":"https:\/\/smakivera.pl\/en\/pavlova-meringue-with-passion-fruit-pulp\/","title":{"rendered":"Pavlova meringue with passion fruit pulp"},"content":{"rendered":"
<\/a>\"image_print\"<\/a><\/div>

Ingredients<\/strong>
\nPavlova meringue with passion fruit pulp<\/p>\n

Meringue<\/strong>
\n5 egg whites from a medium egg
\n250 g fine sugar
\n1 teaspoon of potato flour
\n1 teaspoon white wine vinegar or lemon juice<\/p>\n

Cream<\/strong>
\n250 g chilled mascarpone cheese
\n1 tbsp vanilla sugar
\n125 ml cream 30% <\/p>\n

Topping<\/strong>
\n1 can of VERA passion fruit pulp with seeds
\nFresh passion fruit for decoration<\/p>\n

Preparation<\/strong>
\nMeringue: 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.
\nCream: 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.<\/p>","protected":false},"excerpt":{"rendered":"

Ingredients Pavlova meringue with passion fruit pulp Meringue 5 egg whites from medium eggs 250 g fine sugar 1 teaspoon potato flour 1 teaspoon white wine vinegar or lemon juice Cream 250 g chilled mascarpone cheese 1 tsp vanilla sugar 125 ml cream 30% Topping 1 tin of VERA passion fruit pulp Fresh fruit [...]<\/p>","protected":false},"author":1,"featured_media":6355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,86],"tags":[324],"class_list":["post-6354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kategoria-kulinarne-inspiracje","category-na-slodko","tag-swieta"],"yoast_head":"\nBeza Pavlova z pulp\u0105 z marakui - Przepisy - Smaki Vera<\/title>\n<meta name=\"description\" content=\"Kr\u00f3lewska Pavlova serwowana z nasz\u0105 aromatyczn\u0105 marakuj\u0105 to prawdziwa rozkosz dla podniebienia. 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