Pavlovas Filled With Strawberries And Mangoes Recipes
STRAWBERRY-PASSION FRUIT PAVLOVA
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Number Of Ingredients 13
Steps:
- Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
- Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
- Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
- For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.
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