Pavlova with Passionfruit Curd & Berries
By Kseniia AmberIngredients
Pavlova:
200 g granulated sugar
4 large egg whites
room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
pinch of salt
Passion fruit Curd:
120 ml passion fruit pulp
4 large egg yolks
room temperature
85 grams unsalted butter
75 g granulated sugar
pinch of salt
Preheat oven to 90 C.
Put egg whites and salt to a clean, dry mixing bowl. Starting at the lowest setting and gradually ramping up to medium-high, beat egg whites until foamy (about 2-3 minutes) in a mixer. Keeping whipping, add sugar - a tablespoon at a time - until incorporated. Then add the vanilla and lemon juice. Turn the speed up to high and whip until stiff peaks (about 5 minutes).
Transfer meringue into the piping bag.
Using a piping bag, form portioned pavlovas onto the non-stick baking paper.
Place pavlovas in the oven and bake for 90 minutes (1:30). Let the pavlovas cool completely.
Make the passion fruit curd:
Combine egg yolks, sugar and pinch of salt and slightly whisk at medium speed.
Pour the passion fruit pulp in the bowl and mix.
Transfer it to a small saucepan with a heavy bottom, and start cooking at low heat, stirring non-stop with a spatula. Do not let it boil! The curd should be thick, coating the back of a spoon.
Take curd from the heat, add butter, and let it completely cool.
Carefully remove the pavlovas from the parchment.
Assemble the pavlova before serving: place pavlova on a plate, serve with passion fruit curd, finish with berries. Serve immediately.
