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Pavlova with berries from Val Venosta and passion fruit

A crunchy crust with a soft core thanks to a filling of whipped cream, sweet strawberries and other delicious berries from Val Venosta and passion fruit. Pavlova is a summer dessert inspired by the Russian ballerina Anna Pavlova that will make you dance with joy!
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Ingredients

for 10-12 slices

175 g egg whites at room temperature
250 g sugar
1 tsp. vanilla sugar
1 tsp. white wine vinegar (alternatively lemon juice)
1 tsp. potato starch
500 ml fresh liquid cream
200 g Val Venosta raspberries
200 g Val Venosta blueberries
300 g Val Venosta strawberries
1 passion fruit
Powdered sugar for sparkling
 
Print recipe

Preparation

For the meringue: Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with baking paper. Put the egg whites into a bowl and beat until stiff. Slowly pour the sugar when they start getting white and fluffy and continue beating. Add vanilla sugar as well. Add vinegar and sieved potato starch when they are stiff. Continue beating until stiff and glossy so that you could turn the bowl upside down.
Pour the meringue batter on the baking tray and distribute with the help of a spoon to form a disc of about 24 cm in diameter. Make a small cavity in the middle and smooth the outside with a spoon or knife from bottom to top along the entire edge. Put into the oven and immediately lower the temperature to 120°C. Bake for one hour and 40 minutes without opening the oven. Then turn off the oven and allow the Pavlova to rest in the oven for a few hours or even all night. So it can cool off gradually without being subjected to a thermal shock from the hot oven to room temperature to prevent it from collapsing at the center.
When cool, whip the cream and fill the cavity with it. Wash and dry raspberries, blueberries and strawberries and distribute on the cream. Distribute the seeds of the passion fruit with the help of a teaspoon and sprinkle with powdered sugar. Pavlova tastes best fresh with crunchy meringue and just stuffed.

Suggestion
Pavlova and meringue in general don’t like humidity. This is why I suggest you to fill it just before serving as it might lose its crunchiness otherwise.
 

Recipe from

South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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Post the picture on Instagram under #melavalvenosta!