Passion Fruit Pavlova

I was introduced to a version of this divine dessert when I was 12 years old at an aunt's house. I don't remember the rest of the meal or who attended but I do remember going back for countless helpings of the fruit pavlova. So when I paid a visit to Extraordinary Desserts, a bustling cafe that certainly lives up to its name, I decided to see if my taste buds were still as fascinated by its wonderful sweetness.

It did not disappoint. The base, made of a light crunchy airy meringue, topped with an abundance of tropical fruits, and filled with a tangy passion fruit custard, has kept me coming back for more. A mouthful of this creation gives you an array of textures and flavors that are commanded of any good dessert. When I bite into it, the melange of berries, passion fruit, kiwis, and mangoes burst in my mouth. The oozy tangy custard slowly seeps in. It all ends with a satisfying crunch of the sugary meringue at the bottom.

I recommend having it with a kiwi fizzy lemonade if you're feeling tropical or a cafe latte if you're not. Here's a recipe from

Karen Krasne of Extraordinary Desserts. Its the pavlova I described except with white chocolate. I can't think of anything better....

Tropical Fruited White Chocolate Pavlova Recipe

12 servings

FRENCH MERINGUE

8 large egg whites, at room temperature

Pinch cream of tartar

1 1/2 cups powdered sugar

1 cup granulated sugar

WHITE CHOCOLATE MOUSSE

1 1/4 cups heavy cream

1 1/4 cup good-quality white chocolate, chopped

3/4 cup plus 1 tablespoon sour cream

FRUIT FILLING

Assorted fresh fruit such as berries, kiwi slices, mango slices and passion fruit

Whipped cream

Fruit purees

For the French Meringue: With the whipping attachment of a stand mixer, beat egg whites with cream of tartar. When egg whites stiffen, gradually add granulated sugar. Fold in powdered sugar by hand. Scoop meringue out of bowl and form into 12 rounds on a parchment paper-lined baking sheet.

Bake at 250 degrees for about 45 minutes. Cool. Store in an airtight container if made in advance. Can be made one day in advance.

For the White Chocolate Mousse: In a heavy saucepan, bring cream to a boil. Place chopped white chocolate in a bowl and pour the cream over it. Stir until smooth. Warm the sour cream in the top of a double boiler. Add warmed sour cream to the white chocolate and cream mixture, stirring to combine. Refrigerate overnight.

To assemble: Pipe some of the mousse into each meringue shell. Fill with your favorite fresh fruit. Serve with whipped cream and fruit puree, if desired.

(From Karen Krasne of Extraordinary Desserts.)