Strawberry-Passion Fruit Pavlova

http://www.marthastewart.com/892743/strawberry-passion-fruit-pavlova

Prep Time 15 minutes

Total Time 3 hours 45 minutes

Serves 8

Ingredients

• For the Meringue

  • 6 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1 1/2 cups superfine sugar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon champagne vinegar or white-wine vinegar
  • 1 1/2 teaspoons pure vanilla extract

• For the Ricotta Cream

  • 1/2 vanilla bean, cut in half lengthwise
  • 12 ounces ricotta cheese (1 1/2 cups)
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream

• For Serving

  • 2 passion fruits
  • 20 strawberries, hulled and halved (about 12 ounces)

Directions

1. Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
   
2. Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
   
3. Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
   
4. For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.