Lime, Raspberry, Passion Fruit Pavlova Recipe
The meringue
- 125g room temperature egg whites
- 215g granulated sugar
- 15g cornstarch (Maïzena)
- 1 tsp white vinegar
- Spice mix of your choice: a pinch of cinnamon, seeds from a vanilla pod...
The day before, prepare the meringue:
Weigh all the ingredients in small containers. Be precise: the balance of the meringue is strict. Pour the egg whites into the bowl of your KitchenAid mixer, which you will use to whip the meringue. Add the sugar and cornstarch. Mix with a whisk.
Whip with the mixer at speed 6-8 for 10 minutes. After 10 minutes, add the teaspoon of vinegar. Whip again for 1 minute at maximum speed to "stiffen" the whites. If desired, add the spices. Whip for a few seconds to achieve a homogeneous mixture. The meringue has the right texture to be piped when it forms a very firm "bird's beak."
Spread the meringue with a spatula or pipe it into the desired shape on a parchment-lined baking sheet. Bake the meringue at 100°C (th. 3-4) in a preheated oven for 1 hour 45 minutes. After baking, let it cool completely.
Heat half of the cream, then pour it very hot, just before boiling, over the zest and set aside in the refrigerator.
Recipe for 6 people - Time: 2 hours - Fairly easy - Inexpensive
The meringue should be made the day before
The Cream
On the same day, strain the infused cream, pressing the zest well to extract all their flavor. Add the remaining half of the plain, very cold cream and the mascarpone. Whip the mixture with a mixer until you obtain a firm and silky whipped cream.
Refrigerate until ready to assemble. Scoop out the passion fruit.
Assembly
Evenly spread the cream over the meringue. Arrange the raspberries on top of the cream, then add the passion fruit pulp.
Keep refrigerated until serving.
Tips & Tricks
For the cream to whip well, it must be very cold. You can put the plain cream in the freezer for 15 minutes before whipping it. The container in which you whip the cream should also be very cold.
If you want the passion fruit pulp to hold better, you can add 2g of pectin for 100g of pulp (about 3 or 4 fruits). Mix 20g of sugar with 2g of pectin NH. Heat a small amount of water, pour in the sugar and pectin mixture, then whisk until you obtain a thick "glue." Add the fruit pulp and mix until the mixture starts to steam slightly but does not boil, as boiling might alter the taste. Transfer to a cold container and refrigerate. Before using, mix well to homogenize the preparation.