Passion fruit pavlovas

Passion fruit pavlovas

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 178 kcal
, Fat: 2 g
, Carbohydrate: 35 g
, Protein: 4 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pavlovas

4 fresh egg whites
1 pinch salt
200 g finest sugar
1 organic lemon, use half the grated zest and 1 tsp of juice

Topping

3 passion fruit, halved, pulp scooped out
1 mango, sliced
50 g white chocolate, shaved into strips using a peeler
2 sprigs peppermint, leaves torn off
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How it's done

Pavlovas

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture becomes very stiff. Divide the mixture into 8 portions, spread in circles on a baking tray lined with baking paper (each approx. 10 cm in diameter), pull the edges up slightly with a spatula.

To bake/dry

Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120 °C and allow the pavlovas to dry for approx. 50 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.

Topping

Spread the passion fruit on top of the pavlovas, top with the mango, chocolate and mint.

How-tos

Beating egg whites

Beating egg whites

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