Pavlova is an iconic Australian gluten free meringue dessert with a crisp crust and light and fluffy centre. The addition of an intensely flavoured zesty passionfruit curd elevates this summer pavlova recipe to a new heavenly level. Once you see how easy to make and delicious passionfruit curd is you’ll be slapping it on everything.
A few key pavlova tips to remember before you get started-
- Room temperature eggs whip better than cold eggs.
- When adding sugar to the meringue ensure the egg whites have formed peaks first because sugar can reduce the volume of the meringue if added too early.
- A longer drying time helps create a super crispy chewy shell, a must for any great pavlova. I like to prepare my pavlova meringue the night before and let it cool in the oven overnight.
There is nothing better than waking to a ready made meringue screaming for whipped cream, citrusy curd and fresh berries. Now watch me whip!
PAVLOVA WITH PASSIONFRUIT CURD AND STRAWBERRIES
Serves: 10
Ingredients
- 6 egg whites
- 1½ cups caster sugar
- 1½ tsp white vinegar
- 1 tbs gluten free cornflour
- 500mL thickened cream, whipped
- 500g strawberries, halved
- Passionfruit Curd
- 40g fresh passionfruit pulp
- 30g lemon juice
- 110g caster sugar
- 80g unsalted butter
- 2 eggs, lightly whisked
Instructions
Conventional Method
- Preheat the oven to 150c.
- Beat egg whites in a bowl until soft peaks form. Slowly add sugar, beating well between each addition until glossy.
- Add vinegar and sifted cornflour and beat to combine.
- Spoon the mixture onto a lined baking tray and form a dome shape with your spatula. Reduce the oven to 120c and cook for 1 hr. Turn off oven and leave to cool completely.
- To make the passionfruit curd whisk eggs in a bowl. Add passionfruit pulp, lemon juice, sugar and whisk together. Melt the butter in a saucepan over low heat and then slowly whisk in the passionfruit mixture. Stir over low heat for about 10 minutes or until mixture thickens.
- Dollop whipped cream on pavlova followed by cooled passionfruit curd. Garnish with strawberries and serve.
Thermomix Method
- Preheat the oven to 150c.
- Place egg whites into Thermomix mixing bowl and whip with butterfly insert 5 min/37C/speed 3.5 until soft peaks form.
- Slowly add sugar with butterfly rotating 5 min/37C/speed 3, beating well between each addition until glossy.
- Add the vinegar and sifted cornflour with butterfly rotating 30 sec/speed 3.
- Spoon the mixture onto a lined baking tray and form a dome shape with your spatula. Reduce the oven to 120c and cook for 1 hr. Turn off oven and leave to cool completely.
- To make the passionfruit curd place all ingredients in mixing bowl and cook 8 min/80C/speed 3. Chill in fridge.
- Dollop whipped cream on pavlova followed by cooled passionfruit curd. Garnish with strawberries and serve.
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