Chinese-style Pavlova

Ingredients

While the original Pavlova is known for its crisp meringue shell and soft, marshmallow-like interior, the Chinese-style Pavlova incorporates dragon fruit, a beloved fruit in Chinese cuisine, to add a burst of color and a subtle tropical sweetness. Additionally, we will be infusing the meringue with a hint of lychee essence, further enhancing the Chinese flavor profile. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon lychee essence 1 teaspoon lychee essence
• 1 dragon fruit, peeled and diced 1 dragon fruit, peeled and diced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and lychee essence to the egg whites. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round nest-like form.
5. 5.
   Bake in the preheated oven for 1 hour, then turn off the oven and leave the Pavlova inside for another hour to cool and dry out.
6. 6.
   In the meantime, whip the heavy cream and powdered sugar together until soft peaks form.
7. 7.
   Once the Pavlova has cooled, carefully transfer it to a serving plate. Fill the center with the whipped cream and top with diced dragon fruit.
8. 8.
   Garnish with fresh mint leaves and serve immediately.

Treat your ingredients with care...

• Dragon fruit — Choose ripe dragon fruit with vibrant pink or white flesh for the best flavor and color.
• Lychee essence — Use a high-quality lychee essence to infuse the meringue with a subtle lychee aroma.

Tips & Tricks

• To achieve the perfect meringue texture, make sure the mixing bowl and beaters are clean and free from any traces of grease.
• Allow the Pavlova to cool completely in the oven to prevent it from collapsing.
• For an extra touch of elegance, drizzle a little lychee syrup over the whipped cream before adding the dragon fruit.

Serving advice

Serve the Chinese-style Pavlova immediately after assembling to maintain its crisp exterior and fluffy interior. This dessert is best enjoyed fresh and at room temperature.

Presentation advice

To create an eye-catching presentation, arrange slices of dragon fruit on top of the Pavlova in a decorative pattern. Garnish with fresh mint leaves for a pop of color.