Passionfruit Pavlova

By sarah_carroll

Ingredients

• 315 gm eggwhites (about 10)
• 525 gm caster sugar
• 3 tsp cornflour
• 3 tsp white vinegar
• 2 tsp vanilla extract
• Passionfruit curd
• 4 egg yolks
• 100 gm caster sugar
• 80 ml passionfruit pulp (from about 4 passionfruit), plus 80ml extra, to serve
• 50 gm unsalted butter, coarsely chopped
• 1 1/2 tsp lime juice
• Vanilla cream
• 1 litre (4 cups) pouring cream
• 2 tbsp caster sugar
• 1/2 tsp vanilla extract

Details

Servings 12

Preparation

Step 1

Preheat oven to 200C. Whisk eggwhites and a pinch salt in an electric mixer on low speed until they start to break up, then increase speed to medium and beat until soft peaks form (2 minutes). Add one-third of sugar and whisk to combine, then gradually add remaining sugar and whisk on high> speed until stiff peaks form (2-3 minutes). Fold through cornflour, vinegar and vanilla, then form into a 24cm-diameter round with edges slightly higher than centre on a baking tray lined with baking paper. Reduce oven to 160C and bake pavlova until lightly browned on the outside and cooked on the inside (25-35 minutes), turn oven off and stand in oven for 10 minutes, then remove and cool to room temperature (1 hour).
2 Meanwhile, for passionfruit curd, place yolks in a heatproof bowl, whisk to combine. Combine sugar, passionfruit pulp and butter in a saucepan over low heat, stir occasionally until butter melts and sugar dissolves (5 minutes). Add one-third of passionfruit mixture to yolks, whisking continuously, then return to pan and stir continuously until thickened (3 minutes). Do not boil. Add lime juice, remove from heat, pass through a coarse sieve into a container. Cover closely with plastic wrap, cool (10 minutes), then refrigerate until chilled (1 hour).
3 For vanilla cream, whisk cream, sugar and vanilla to stiff peaks in a bowl.
4 Fold passionfruit curd through vanilla cream, then form quenelles of mixture and spoon over pavlova. Top with extra passionfruit pulp and serve.