Step 1: Prepare Your Baking Sheets. Begin by preheating your oven to 340°F (170°C). This initial higher temperature is crucial for quickly setting the pavlova’s exterior, preventing cracks. Next, grab a plate or cake pan with a diameter of approximately 6 to 7 inches – this will be your guide. On several sheets of parchment paper, carefully trace three circles using a pencil. Once traced, flip the parchment paper over so the pencil marks are on the underside (this prevents graphite from transferring to your meringue). Lay these prepared parchment papers onto your baking sheets.

Step 2: Carefully Separate Eggs. The success of your pavlova hinges on perfectly separated eggs. Crack each egg with extreme caution, ensuring not even a trace of egg yolk contaminates the whites. Even a tiny amount of fat from the yolk can prevent the egg whites from whipping up properly. Place the pristine egg whites into a thoroughly clean and bone-dry bowl of a stand mixer. It’s imperative that the bowl and whisk attachment are free from any grease or moisture.

Step 3: Begin Whipping and Add Sugar. Add the cream of tartar to the egg whites in the stand mixer bowl. Start whipping on medium-high speed with the whisk attachment. After about 30 seconds, once the egg whites become frothy, begin adding the granulated sugar gradually, approximately one tablespoon at a time. This slow addition allows the sugar to dissolve completely into the egg whites as they whip, preventing a gritty meringue and ensuring a stable, glossy result.

Step 4: Achieve Stiff, Glossy Peaks. Continue whipping the meringue mixture for approximately 10 minutes. It’s ready when it reaches stiff, glossy peaks. To test, pull the whisk out of the mixture; the meringue should hold its shape firmly without drooping. Additionally, rub a small amount of meringue between your fingers – it should feel smooth, indicating that all the sugar crystals have completely dissolved, not gritty.

Step 5: Incorporate Vanilla and Cornstarch. Briefly mix in the pure vanilla extract on low speed. Then, gently sprinkle the cornstarch evenly over the meringue. Using a spatula, carefully fold the cornstarch into the meringue with light, upward motions. Be cautious not to overmix, as this can deflate the precious air you’ve whipped into the meringue, compromising its texture and volume.

Step 6: Shape the Pavlova Discs. Divide the meringue mixture evenly into the centers of the three traced circles on your parchment-lined baking sheets. Using the back of a spoon or a small offset spatula, gently smooth out the meringue into even, flat discs, using the traced circles as your guide. Remember to leave a small margin, as the pavlova layers will spread slightly, by about half an inch, during baking.

Step 7: Bake and Cool the Pavlova. Place the baking sheets with the meringue into the preheated oven. Immediately close the oven door and reduce the temperature to a low 240°F (115°C). Bake for exactly one hour. It is crucial NOT to open the oven door during this time, as sudden temperature fluctuations can cause the pavlova to crack or deflate. After one hour, turn off the oven completely, but leave the pavlova inside to cool slowly and gradually. This slow cooling process is vital for achieving the perfect crisp exterior and soft, chewy interior, and further prevents cracking. You can let them cool for one to two hours, or even better, leave them in the oven overnight for optimal results. While the pavlova bakes and cools, you can begin preparing the delightful curd.

Step 1: Combine Yolks and Sugar. In a medium-sized saucepan, combine the six large egg yolks (leftover from your pavlova prep) with the granulated sugar. Whisk them together thoroughly until the mixture is well combined and slightly pale. This initial step helps to break down the sugar crystals and prepare the yolks for cooking.

Step 2: Cook the Curd Base. Add the freshly squeezed lemon juice and scoop out the juicy pulp and seeds from one fresh passion fruit directly into the saucepan. Place the saucepan over low heat and begin stirring frequently. It’s crucial to stir constantly to prevent the eggs from scrambling and to ensure even cooking. Continue heating and stirring until the mixture comes to a gentle boil and visibly thickens, coating the back of a spoon. This typically takes about 8-10 minutes. The curd should be thick enough to hold a line when a finger is drawn across the spoon.

Step 3: Finish with White Chocolate and Butter. Immediately remove the thickened curd from the heat. Add the chopped white chocolate, softened butter, and a pinch of sea salt to the hot curd. Stir continuously until the white chocolate and butter are completely melted and smoothly incorporated into the curd. The residual heat from the curd will be sufficient to melt these ingredients, resulting in a glossy, rich, and beautifully textured filling.

Step 4: Chill the Curd. Transfer the finished lemon passion fruit curd into an airtight container. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools. Refrigerate the curd until it is thoroughly chilled and firm enough to spread, typically several hours or overnight. This cooling process is essential for the curd to set and achieve its perfect consistency.

Step 1: Whip Cream to Medium Peaks. On the day you plan to assemble and serve your pavlova cake, prepare the whipped cream. In a large, chilled bowl of a stand mixer fitted with a whisk attachment (or using an electric hand mixer), combine the very cold heavy whipping cream and granulated sugar. Whip on medium-high speed until the mixture forms soft to medium peaks. It should hold its shape somewhat but still be light and airy.

Step 2: Add Mascarpone and Whip to Stiff Peaks. To the whipped cream, add the chilled mascarpone cheese, vanilla bean paste, and a pinch of sea salt. Continue whipping on medium-high speed until the cream reaches stiff peaks. It should be thick, smooth, and hold its shape firmly, creating a stable and luscious topping for your cake.

Step 3: Begin Stacking. Gently and carefully peel the cooled pavlova disks from the parchment paper. They will be delicate. To secure the first layer, place a small dollop of the mascarpone whipped cream onto your chosen large cake plate or cake stand. This acts as an anchor. Position the first pavlova layer on top. Evenly spread half of the thoroughly chilled lemon passion fruit curd over this layer, extending it almost to the edges.

Step 4: Layer the Cream and Remaining Pavlova. Next, spread one-third of the whipped cream evenly over the curd layer. Carefully place the second pavlova disk on top. Repeat the layering process: spread the remaining half of the chilled curd, followed by another third of the whipped cream. Finally, gently place the last pavlova disk on the very top of the cake. Pile the remaining whipped cream on this top layer, creating a beautiful, cloud-like crown.

Step 5: Garnish and Serve. The final touch is to lavishly decorate your stacked pavlova cake with an assortment of fresh berries. A mix of strawberries, raspberries, blueberries, and blackberries adds both vibrant color and a burst of complementary flavor. Slice and serve immediately for the crispiest meringue experience. Pavlova cakes, especially layered ones, can be a little messy to slice, so for easier, cleaner slices that hold their shape better, consider placing the assembled cake in the freezer for an hour or two before serving. Enjoy this magnificent dessert!

Expert Tips for a Flawless Pavlova Cake

Achieving pavlova perfection is within reach with these essential tips:

1. Spotless Equipment is Key: Ensure that your mixing bowl (especially if using a stand mixer) and whisk attachment are impeccably clean and completely bone dry. Any residue of grease or even a tiny water droplet can hinder the egg whites from whipping up to their full potential, resulting in a flat, unstable meringue.
2. Precise Egg Separation: Take extra care when separating egg yolks from whites. Even the smallest speck of yolk (which contains fat) can contaminate the whites and prevent them from whipping into the necessary stiff peaks required for a stable pavlova structure. Use a three-bowl method: one for cracking, one for whites, one for yolks.
3. Gentle Folding of Add-ins: When incorporating vanilla extract and cornstarch into the whipped meringue, use a light hand. Gently fold these ingredients in with a spatula, rather than aggressively mixing. Over-mixing at this stage can deflate the delicate air bubbles in the meringue, leading to a less voluminous and crisp pavlova.
4. Resist the Urge to Peek: Once the pavlova is in the oven, do not open the oven door! Sudden changes in temperature and humidity can cause the pavlova to crack extensively or even collapse. Trust the process and let it bake and cool undisturbed.
5. Constant Stirring for Curd: When cooking the lemon passion fruit curd, stir frequently and consistently. This prevents the egg yolks from curdling or sticking to the bottom of the saucepan and ensures a perfectly smooth, lump-free, and evenly thickened curd.

No, I strongly advise against using all-purpose flour for pavlova. Flour has a different chemical composition and texture, and it tends to clump up when folded into meringue, resulting in pockets of uncooked flour in the baked pavlova. It also won’t provide the same tender, pillowy interior that cornstarch does. For an alternative to cornstarch, you could use potato starch or arrowroot starch, as they offer similar moisture-absorbing and stabilizing properties without affecting the texture negatively.

Cornstarch plays a critical role in creating the iconic pavlova texture. It acts as a crucial stabilizer by absorbing excess moisture from the egg whites during the baking process. This absorption helps the meringue set into its characteristic crisp outer shell and soft, marshmallow-like interior. Without cornstarch, pavlova is much more prone to weeping, becoming sticky, or collapsing. You only need a small amount – for 6 egg whites, 2 teaspoons of cornstarch are perfectly sufficient to achieve a truly foolproof and beautifully textured pavlova.

Preventing collapse and cracking in pavlova involves a few key techniques. First, baking the pavlova in a hot oven initially (340°F/170°C) and then immediately reducing the temperature to a much lower heat (240°F/115°C) helps to quickly set and solidify the meringue’s exterior. This forms a protective crust that enables the layers to hold their structure. Secondly, and perhaps most importantly, do not open the oven door while the pavlova is baking or cooling. Sudden fluctuations in temperature and humidity can cause the delicate meringue to deflate and crack. Finally, allow the pavlova to cool completely inside the oven, with the door closed, for several hours or even overnight. This slow, gradual cooling process is essential for the center to set into a beautiful, pillowy-soft marshmallow consistency and helps maintain the structural integrity of the entire meringue.

Passion Fruit Lemon Curd Stacked Pavlova Cake

Mary

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