Pavlova meringue dessert with passion fruit

This time we offer you a recipe for a light Pavlova meringue dessert with passion fruit.

kate.trofimenko

Recipe by:

kate.trofimenko

Ingredients

Swiss meringue

egg whites

150g

5.25oz

0.60cup

10tbsp

sugar

300g

10.50oz

1.20cup

20tbsp

Caramel crème with passion fruit

passion fruit puree

100g

3.50oz

0.40cup

6.70tbsp

sugar

100g

3.50oz

0.40cup

6.70tbsp

water

30g

1.01fl oz

butter

20g

0.70oz

1.34tbsp

cream cheese

500g

17.50oz

2cup

33.50tbsp

Raspberry jelly

raspberry puree

150g

5.25oz

0.60cup

10tbsp

gelatin

3g

0.11oz

0.20tbsp

Method

This time we offer you a recipe for a light Pavlova meringue dessert with passionfruit. Add some raspberry jelly, and get an unusual taste!

The calculation is for 8 desserts with a diameter of 10 cm (3.9 inch).

Baked Swiss meringue

Mix the egg whites with the sugar, and heat in a water bath to 60C (140F), stirring constantly.

Immediately whip the mass at a high mixer speed; form the clouds at random, and dry them in the oven at 90C (194F) from 60 to 90 minutes, depending on the size.

Caramel creme with passion fruit

Bring the passion fruit puree to a boil.
Melt the sugar and water in a saucepan, and bring to a caramel state; add the butter, and remove the mass from the heat.
Pour the passion fruit puree into the caramel, stirring constantly. Place the mass back on a medium heat, and boil for 1 minute until the caramel dissolves completely in the puree.
Pour the caramel into a mixer bowl, and start whipping. Gradually add the cream cheese, and whip until firm.
If the crème is too thick, then add a little cream with a 33% fat content.

Raspberry jelly

Bring the raspberry puree to a boil, and add the soaked gelatin. Pour the mass into molds, and freeze.

Dessert assembling

Place the crème on the bottom of each meringue cloud, and then the frozen raspberry jelly in the center; cover it with some more crème.

Bon Appetit!

Recipe source

You will also like next recipe

Homemade Napoleon cake with puff pastry

Here’s a recipe for a homemade Napoleon cake with puff pastry and creamy custard.

Method

Puff pastry

All the ingredients should be at room temperature. Sift the flour into a separate bowl. Whisk the yolks in a deep bowl, and add the vinegar, vodka and salt; mix well.
Next, add the water and vegetable oil, and mix. Add the flour in several passes, also stirring with a whisk. When the dough becomes too stiff for kneading in a bowl, sift the rest of the flour (from the basic amount) onto the table; knead the soft dough with your hands. Weigh the total mass of the dough, and divide it into 5 equal parts; form the balls, and cover them with the cling film.
Sift 300 g (10.60 oz) flour into a separate bowl, and use it for rolling 5 dough pieces out. Roll each piece into a large thin rectangular (ensure that the thickness of the layers is the same); grease each rectangular with the room temperatured butter.
Make the puff pastry according to general instructions. Weigh the total mass of the dough, and divide it into 5 equal parts; form the balls, and cover them with the cling film.
It takes about 350 g (12.35 oz) of butter for 1 rolling stage; the second rolling stage also takes 350 g (12.35 oz) of butter, and the third one will take 250 g (8.80 oz)of butter. Place all the blanks in the fridge for 1 hour, wrapping them in a plastic warp.
After an hour, repeat the same actions (as for the first time), but place all the pieces of dough for 2 hours in the fridge.
After 2 hours, roll each piece of dough twice less than at 1st and 2nd times; apply the remaining 250 g (8.80 oz) of butter evenly on all the 5 pieces. The puff pastry into identical neat “rolls”.
Let it freeze, and use it the way you need for certain baked goods.

Creamy custard

All the ingredients should be at room temperature. Combine the milk and the cream in a heavy-bottomed saucepan, and cook over a medium heat. Meanwhile, whisk the eggs, the egg yolks, sugar, vanilla sugar, starch and flour in a separate bowl.
Whip at the maximum speed for 1-2 minutes until smooth. Pour the hot milk with the cream in a thin stream, and whisk occasionally. Pour the whole mixture back into the saucepan, and cook it over a less than a medium heat, stirring constantly with a whisk until thickened. Pour the finished custard into another container, and cover it with a film in contact; cool it and chill for 30 minutes in the fridge. Whip the room temperatured butter until whitening, and add the custard with a tablespoon; bring the mass to a homogeneous consistency. The finished custard is very stable.

...

Explore full recipe

Homemade Napoleon cake with puff pastry

Just as tasty...

Pistachio meringue souffle

biskvitshop

Pavlova meringue dessert with passion fruit

kate.trofimenko

baking business

bmb_bakery

Lemon curd-based souffle

sweet_littlejoy

cake decoration

Meringue custard snowballs

budetvkusno_rf

cake decoration

milo_cake_

Meringue with almonds

rozalina_fedorova

don.zefir

Easter meringue nests

viktoriabakeris

Homemade snickers bar

keks.treks.peks

Meringue easter eggs with passion fruit & mango

ks_candymom

bakery products

Blackcurrant meringue souffle cake

candy_wonka_smr

Meringue cooking instructions

juliakuklina98

Cranberry meringue cake

lillozav

Amazing meringue roll

fayushkinamama

Mini meringue cakes

gift_cookies