Baking Class Recipe: Berry Pavlova with Passion Fruit Caramel Sauce

In case you're wondering, the Pavlova is named in honor of the Russian ballerina Anna Pavlova. It's simply a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. It's typically served with whipped cream and fresh fruit. The Pavlova looks spectacular, tastes fresh, has a gloriously light texture and is surprisingly easy to prepare. We teach our recreational cooking school students that if you can make one pavlova, you can make many Pavlovas, because any good fresh fruit will do beautifully, expecially soft fruits such as berries.  One important note: A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. 

Makes 4 - 6 servings

Ingredients

For the Pavlova

1 C superfine granulated sugar

1 Tbsp cornstarch

3 large egg whites at room temperature for at least 30 minutes

1 Tsp distilled white vinegar

1/2 C heavy cream

1 C mixed berries (strawberries, blueberries, raspberries)

For the Passion Fruit Caramel Sauce

1 C sugar

1/4 C water

4 Tbsp light corn syrup

2 Tbsp unsalted butter, cut into pieces

2/3 C passion fruit juice or passion fruit puree

Method

For the Pavlova

Preheat oven to 300°F with rack in middle. Trace four/six 3-inch circles on a sheet of parchment paper. Turn parchment over and put on a baking sheet. Set aside.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.  Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circles on parchment, making edge of meringue slightly higher than center (the "crater" is for fruit). Bake until meringue is pale golden and has a crust, about 25 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

For the Passion Fruit Caramel Sauce

Combine sugar, cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes.

Remove pan from heat. Whisk in butter, then passion fruit (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 6 minutes. Transfer sauce to bowl. Keep warm.

Assembling the Pavlova

Beat heavy cream until it just holds stiff peaks, then fold berries into cream. Spoon berries and cream into meringue. Serve passion fruit sauce over berries and around Pavlova.

Cooks' notes:

• For best results, keep oven door closed as much as possible during baking.

• Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.