Passion fruit Pavlova
| Published: 6th January 2008 20:57 |
The tartness of the passion fruit cuts through the sweetness of the meringue and the richness of the cream perfectly and the beautiful vibrant yellow looks fantastic against the whiteness of the base, a great way to make passion fruit star of the show.
Serves: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Ingredients
5 Egg whites
275g Caster sugar
1 tsp Vanilla extract
1 tsp Cornflour
1 tsp White wine vinegar
300ml Double cream
3-4 Passion-fruit
Method
1. Preheat the oven to 160oC/gas 2.
2. In a clean grease free bowl, whisk the egg whites until stiff. Gradually whisk in the sugar a table spoon at a time and continue whipping until the meringue becomes thick and glossy. Stir in the corn flour, vinegar and vanilla extract.
3. Spread the mixture onto the greaseproof paper in roughly a 30cm diameter nest shape.
4. Bake for about 1½ hours, until the outside is crisp but the centre still slightly soft. Remove from the oven and leave to cool.
5. Whip the double cream, until it becomes soft peaks. Pile into the centre of the meringue.
6. Halve the passion fruit with a sharp knife. Using a teaspoon, scoop out the pulp over the cream, don't worry if it spills over the edges.
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