Pavlova with Passion Fruit Syrup, Sweetened with Monk Fruit
Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour
Pavlova with passion fruit syrup builds on a dried meringue base, covered with whipped cream and finished with a sour syrup poured over. The shell shatters, the inside stays slightly chewy, and sour fruit alongside brings it into balance.
The hardest part is whisking the whites, since the smallest trace of yolk or oil stops them foaming at all. The meringue needs a low drying heat and has to cool inside the oven so the surface does not crack. The common mistake is covering it with cream too early, which lets the meringue draw moisture and go soft.
This batch weighs about 702g, at roughly 90 calories per 100g.
Method
Separate the yolks and whites of 5 chicken eggs into two bowls and whip the whites with 4 g of cream of tartar.
Add 90 g of kOBE Monk Fruit Blend to the bowl a little at a time while whipping, stopping once the mixture holds an even foam.
Mix the foam thoroughly with 3 g of salt, 5 g of cornstarch and 90 g of icing kOBE Monk Fruit Blend. Once smooth, transfer it to a piping bag with a nozzle and pipe a large rectangle onto a tray lined with baking paper, piping any extra into small spirals.
Dry the meringue in the oven at 120 degrees C for 40 minutes.
Make the syrup: put 200 ml of passion fruit pulp with the seeds and 5 ml of lime juice in a pot, bring it to a full boil, then strain it to collect the syrup.
Whip 30 ml of whipping cream, transfer it to a piping bag and pipe it over the surface of the meringue.
Slice strawberries and arrange them over the top with other sour fruit, then pour the passion syrup over.
Tips
With no flour at all, the base is very light, and the richness of the cream is balanced by the sourness of the fruit.
The bowl and the whisk have to be absolutely clean and dry, since a trace of oil stops the whites foaming.
kOBE Monk Fruit Blend dissolves more slowly, so it goes in a spoonful at a time with another 5 minutes of whipping, until rubbing a little between the fingers finds no grains.
Meringue made with kOBE Monk Fruit Blend holds an ivory white, and drying at exactly 120 degrees C keeps the surface from browning.
After drying, the oven door is left ajar and the meringue cools inside, since taking it out suddenly cracks the surface.
The cream and the syrup go on right before serving, as standing softens the meringue.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.