Summer Pavlova with Ice Cream, Fresh Raspberries & Passionfruit

Method

Pavlova

Pre-heat your oven to 160°C/320°F.
In a large clean bowl, whip the egg whites on medium speed using a stand mixer or hand beaters until soft peaks form (about 2-3 minutes).
Gradually add the sugar, 1 tablespoon at a time, while continuing to whip. Wait 20-30 seconds between each addition.
Once all the sugar is incorporated, continue whipping on medium speed for 6 minutes.
Add the lemon juice (or vinegar) and whip for an additional 3-4 minutes. The mixture should be thick and glossy. If you feel any grit when rubbing the mixture between your fingers, continue whipping for a few more minutes to dissolve the sugar completely.
Line a large baking tray with baking paper. Scoop the meringue into a large mound in the centre of the tray.
Shape the meringue into a round about 20cm in diameter, creating a slight dip in the centre to hold the toppings later. Use a spatula to create upward sweeping motions around the sides for a decorative effect.
Reduce the oven temperature to 110°C/230°F and bake the meringue for 1 hour and 30 minutes.
Turn off the oven and leave the meringue inside to cool completely (preferably overnight, or at least for 5 hours).
Store in the oven or transfer to an airtight container until you're ready to assemble.

Raspberry Sauce

Blend the thawed raspberries, sugar, and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a small bowl. Set aside.

Vanilla Sour Cream

In a medium-sized bowl, whisk together the sour cream, sugar, and vanilla bean paste by hand until soft, firm peaks form. Avoid using electric beaters as they may over-whip the mixture. Place in the fridge until needed.

Assembly

Place the cooled pavlova on a serving plate.
Spoon about 3/4 of the raspberry sauce into the dip of the pavlova, gently spreading it evenly.
Scoop the ice cream and arrange it on top. Drizzle with half of the passionfruit pulp and sprinkle with a few fresh raspberries.
Dollop the vanilla sour cream over the ice cream, followed by the remaining passionfruit pulp, fresh raspberries, and raspberry sauce.
Serve immediately.

Top Tips

Egg Whites at Room Temperature: Using room-temperature egg whites helps them whip to their fullest volume, giving your pavlova its signature airy texture. Cold eggs are harder to whip, so let them sit out for about 30 minutes before starting.

Meringue: Make sure the bowl you’re using to whip the egg whites is clean and completely dry. Even a small amount of egg yolk can affect the volume and texture of the meringue, so be careful when separating the eggs. Before adding sugar, ensure the egg whites have been whipped to soft peaks for maximum volume in the meringue, giving you the best possible result.

Avoid Sugar Grit: To ensure a smooth, glossy meringue, it’s crucial that the sugar is fully dissolved. If the mixture feels gritty when rubbed between your fingers, continue whipping until it’s completely smooth.

Creating the Pavlova Shape: The dip in the centre of the pavlova is essential for holding the toppings. Don’t skip this step, as it will prevent the ice cream and other toppings from sliding off.

Baking and Cooling the Pavlova: It’s important to cool the pavlova slowly in the oven with the door closed to avoid cracks. Cooling it for at least 5 hours (or overnight) helps the meringue set properly. Removing it too early could cause it to collapse or crack.

Storage Tip: If you live in a humid environment, store the pavlova in an airtight container to prevent it from softening due to moisture. Dry climates are more forgiving, but it’s best to avoid letting the meringue sit out too long.

Preparing Ahead: If you plan to make the dessert ahead of time and freeze it, note that the ice cream and sour cream will firm up, transforming the dessert into a more solid, ice cream cake-style pavlova. If you prefer a softer texture, assemble just before serving.

Vinegar Options: You can use either fresh lemon juice, apple cider vinegar, or white vinegar to stabilise the egg whites. Each works similarly, though lemon juice may add a subtle citrus note.

Sour Cream: If you prefer, you can substitute crème fraîche for a slightly richer and tangier flavour in the vanilla sour cream topping.