Strawberry-Passion Fruit Pavlova

By LRay

The true art of making this kind of meringue isknowing the right moment to take it out of the oven--when it's crisp on the outside and chewy on the inside.

Ingredients

• For the Meringue 6 large egg whites, room temperature Pinch of cream of tartar 1 1/2 cups superfine sugar 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 1 teaspoon champagne vinegar or white-wine vinegar 1 1/2 teaspoons pure vanilla extract
• 6 large egg whites, room temperature
• Pinch of cream of tartar
• 1 1/2 cups superfine sugar
• 1 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon champagne vinegar or white-wine vinegar
• 1 1/2 teaspoons pure vanilla extract
• For the Ricotta Cream 1/2 vanilla bean, cut in half lengthwise 12 ounces ricotta cheese (1 1/2 cups) 1/4 cup granulated sugar 3/4 cup heavy cream
• 1/2 vanilla bean, cut in half lengthwise
• 12 ounces ricotta cheese (1 1/2 cups)
• 1/4 cup granulated sugar
• 3/4 cup heavy cream
• For Serving 2 passion fruits 20 strawberries, hulled and halved (about 12 ounces)
• 2 passion fruits
• 20 strawberries, hulled and halved (about 12 ounces)

Details

Servings 8
Preparation time 15mins
Cooking time 225mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.