Taiwanese-style Pavlova

Ingredients

While the original Pavlova is known for its use of berries and cream, this Taiwanese adaptation incorporates tropical fruits commonly found in Taiwan, such as mango, pineapple, and passion fruit. Additionally, the cream filling is infused with a hint of coconut to add a touch of Taiwanese flavor. 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 vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1/2 teaspoon coconut extract 1/2 teaspoon coconut extract
• 1 ripe mango, diced 1 ripe mango, diced
• 1/2 cup diced pineapple 1/2 cup diced pineapple
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   Line a baking sheet with parchment paper.
3. 3.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
4. 4.
   Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract while continuing to beat until stiff peaks form.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
6. 6.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   In a separate mixing bowl, whip the heavy cream, powdered sugar, and coconut extract until soft peaks form.
9. 9.
   Carefully transfer the cooled meringue onto a serving plate.
10. 10.
    Spread the whipped cream evenly over the meringue.
11. 11.
    Top with diced mango, pineapple, and passion fruit pulp.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Mango — Choose a ripe mango that is slightly soft to the touch for the best flavor and texture.
• Pineapple — Fresh pineapple works best for this recipe, but you can also use canned pineapple if fresh is not available.
• Passion fruit — Look for passion fruits that have wrinkled skin, as they indicate ripeness. The pulp should be jelly-like and slightly tart.

Tips & Tricks

• Make sure the mixing bowl and beaters are completely clean and free of any grease before beating the egg whites to ensure proper volume.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• If you prefer a sweeter meringue, you can increase the amount of powdered sugar in the whipped cream.

Serving advice

Serve the Taiwanese-style Pavlova immediately after assembling to maintain the crispness of the meringue. Cut into slices and enjoy the combination of crunchy meringue, creamy coconut-infused whipped cream, and the tropical burst of fruits.

Presentation advice

Garnish the Pavlova with a sprinkle of toasted coconut flakes and a drizzle of passion fruit syrup for an extra touch of elegance. You can also decorate the plate with edible flowers or mint leaves for a pop of color.