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4
PAVLOVA WITH PASSIONFRUIT CURD
Preparation Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
Pavlova:
6 egg whites, large
250g caster sugar
2 tsp white vinegar
1 tbs cornour
300ml double cream, to serve
Method:
1. Pre-heat oven to 150°C. Line a at baking tray with paper.
2. Place egg whites in a large mixing bowl and whisk using the whisk attachment on speed
setting 2 to form soft peaks. Gradually whisk in the caster sugar in several intervals until
the mixture is thick and glossy. Using a metal spoon, stir through the vinegar and cornour
and mix just to combine.
3. Pile the mixture onto the prepared tray in a circle shape and gently smooth over the top,
keeping the pavlova mix nice and high. Place in the pre-heated oven, turn the temperature
down to 120°C and bake for 50 minutes. At the end of the cook time, turn the oven off,
open the oven door slightly and leave the pavlova to ‘dry out’ for a further 30 minutes.
4. While the pavlova is cooking, you can prepare the passionfruit curd. Place the passionfruit
pulp into the chopper bowl and pulse on speed setting 1 for 3 x 3 second bursts to loosen
the seeds. Leave to strain into a jug or bowl. Discard pips.
5. Place the eggs, egg yolks and sugar in the beaker and whisk using the whisk attachment
on speed setting 2 until pale and frothy (about 2 minutes). Set aside.
6. Melt the butter over a low heat and then stir in the sugar/egg mixture along with the
passionfruit juice. Stir vigorously with a wooden spoon until just starting to thicken – do
not boil. Take off the heat and whisk in the passionfruit pulp including the seeds. Pour the
passionfruit curd into a jug and place in the refrigerator.
7. Using the whisk attachment on speed setting 2 whip the cream to soft peaks. Serve the
pavlova with a generous drizzle of passionfruit curd and a dollop of cream.
Serves 6-8
Tip: Left over passionfruit curd will keep in the refrigerator for up to 3 days.
Passionfruit Curd:
6 passionfruit
2 eggs
2 egg yolks
150g caster sugar
100g butter
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