Tart and sour passionfruit teamed with fluffy dollops of freshly whipped cream and a marshmallow cloud like meringue. Perfectly delicious and great for the long summer days.
What does it taste like?
The pavlova is crispy on the outside yet gooey marshmallow like on the inside. The passionfruit curd on top packs a huge burst of flavour, and the meringue top add a flair.
What ingredients do I need?
- Eggs - for the meringue you will need egg whites. Be sure to separate the yolk and whites carefully. There shouldn't be any traces of the yolk whatsoever! The yolks will be used for the passionfruit curd - zero wastage.
- Caster sugar - also known as superfine sugar
- Corn flour - also known as corn starch
- White vinegar - used to stabilise the egg whites and help whip it better. There will be zero taste of it.
- Vanilla extract - can use home made or store bought.
- Milk - we have used full fat cow's milk, but if you have a dairy intolerance, you can use almond or soy milk. (Semi skimmed or skimmed won't cut it - don't skimp out)
- Passionfruit pulp or syrup - for this its best to use the real deal: passionfruit pulp, after all, it's the main star of the show! But, if you can't get your hands on pulp, you can use syrup.
- Please let the pavlova cool completely in the oven before adding the toppings
- DO NOT OPEN the oven door while the pavlova is baking
- Fresh or frozen passionfruit will work, but of course, fresh is best
For the pavlova:
- 240g egg whites
- 430g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Yellow food paste - add a little bit first, incorporate then add more if needed
- 8 egg yolks
- 55g caster sugar
- 125ml milk
- 60ml passionfruit syrup
- 250ml double cream
- 1 tsp vanilla extract
- 3 fresh passionfruit (scoop out the pulp)
For the pavlova:
- Preheat the oven to 150c. Draw a 21cm round circle on a sheet of parchment paper. Place the sheet, circle side down onto a baking tray. Draw a 18cm circle on another sheet of parchment paper and then draw a 10cm circle in the center of that. Turn upside down and set aside.
- Add the egg whites to a freestanding mixer or a large bowl. Whip until soft peaks have formed. Add the sugar 1 tbsp. at a time until all is incorporated. Adding the sugar slowly will allow it to dissolve properly in the mixture.
- Continue whipping on high speed, until the meringue becomes thick and glossy.
- Add the sifted corn flour and white vinegar and mix for 30 seconds. Scrape down the bowl and continue to mix for another 30 seconds.
- Add one spatula of the meringue into a small bowl. Add the yellow food paste colour and mix well.
- Add some yellow meringue and white meringue into two separate piping bags fitted with an open star nozzle.
- Dab each corner of the baking tray with meringue and stick the parchment to the baking tray, you don't want it to go flying in the oven.
- Pipe a ring of blobs on top of the parchment paper with the doughnut shape and set aside once done.
- Spoon the rest of the meringue mixture onto the baking tray with the circle, use a palette knife to create the circle. Place both trays in the oven and turn down the temperature to 120c/250f. Bake for 1 hour and allow to cool in the oven.
- DO NOT OPEN THE OVEN DOOR at any given time.
- Whisk the egg yolks, passion fruit syrup, milk, sugar, and vanilla together.
- Microwave for 1 minute at a time, continue stirring at each interval until the mixture thickens.
- Set aside once it has thickened and allow to cool completely.
- Beat the cream to firm peaks (holding itself together, not stiff peaks)
- Place the meringue base onto a serving plate, can use a cake stand too. Spread an even thin layer of passionfruit custard on top, then add the cream. Top with the wreath and drizzle fresh passionfruit pulp all over.
- Baked meringues can be stored in an airtight container for 1 day, left in a cool room/cupboard.
- Decorations can be put on the next day.
- Once decorated, must be consumed on the same day or within 2 days.