PASSION FRUIT PAVLOVA RECIPE - OLIVEMAGAZINE
A crown of crisp meringue, made irresistible with tangy lemon and passion fruit curd, whipped cream and melted white chocolate. This easy pavlova recipe is perfect for entertaining
Provided by Adam Bush
Categories Entertain
Total Time 2 hours 10 minutes
Number Of Ingredients 10
Steps:
- Heat the oven to 150C/fan 130C/gas 2. Use a pen to draw around a dinner plate on a piece of baking paper, then turn the paper over and use it to line a baking tray.
- Put the egg whites into a large, clean bowl and use electric beaters to whisk until light and fluffy. Gradually add the caster sugar 1 tbsp at a time, whisking as you go, until the mixture holds stiff peaks, and is shiny and glossy. Carefully whisk in the cornflour and white wine vinegar.
- Spoon onto the baking paper in a circle shape, using the template as a guide. Make a large dip in the middle. Put in the oven and turn down the heat to 140C/fan 120C/gas 1. Bake for 1 hour 50 minutes, then turn off the heat and let the pavlova cool in the oven with the door ajar for 1 hour. Remove from the oven and cool completely.
- Put the cream into a bowl with the icing sugar and vanilla, and whip to soft peaks.
- Put the lemon curd in a small bowl, then put a sieve above it. Scoop the pulp from four of the passion fruits into the sieve and use a spoon to push it through, leaving the seeds behind. Stir to combine.
- Melt the white chocolate in a heatproof bowl in short blasts in the microwave, gently stirring between each blast, or over a bowl of gently simmering water. Cool slightly.
- To assemble, put the pavlova onto a serving plate, then spoon over the whipped cream. Drizzle the lemon and passion fruit curd all over, followed by the melted white chocolate. Finish by scooping out the pulp of the remaining two passion fruits and scatter over the pavlova.
Nutrition Facts : Calories 507 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 0 gram fibre, ProteinContent 4 grams protein, SodiumContent 0 milligram of sodium
PASSION FRUIT PAVLOVA RECIPE - ANDREW EVANS | FOOD & WINE
Pavlova, a classic Australian dessert named after the Russian ballerina Anna Pavlova, is a crisp meringue shell topped with whipped cream and, often, passion fruit. Andrew Evans, the chef and owner of the Inn at Easton, in Easton, Maryland, learned to make it while living Down Under.Plus: More Dessert Recipes and Tips
Provided by Andrew Evans
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°. Line a baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, beating at high speed for about 15 seconds between additions. Continue beating at high speed until the meringue is stiff and glossy. Beat in the lemon juice, cornstarch and vanilla. Spoon the meringue into 6 mounds on the prepared baking sheet. Using the back of a spoon, make a well in each meringue.
- Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch and just set. Reduce the oven temperature to 225° and bake the meringues for 1 hour longer. Turn the oven off and leave the meringues in the warm oven with the door closed for 1 hour. The meringues should be crisp and snowy white on the outside and slightly chewy within.
- Using a handheld mixer, beat the heavy cream at moderately high speed until soft peaks form. Add the confectioners' sugar and beat until thoroughly combined. Set the meringues on dessert plates and top them with whipped cream. Spoon the mango and papaya on top, garnish with the passion fruit and serve.
More about "passion fruit pavlova recipe recipes"
PASSION FRUIT PAVLOVA | MARTHA STEWART
From marthastewart.com
Reviews 4.0
Category Dessert & Treats Recipes
- Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
PASSIONFRUIT PAVLOVA RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Dessert
For the pavlova, preheat oven to 150C. Trace a 23cm-diameter circle on a sheet of baking paper, turn paper over and place on a baking tray.
Whisk egg whites in a mixer on a low speed with a pinch of salt. As they start to break up, increase speed to medium-low. Whisk to soft peaks. Add 175g sugar and whisk until peaks become firmer but not stiff. Whisking continually, gradually add remaining sugar. Increase speed to medium-high and whisk for a few minutes until stiff peaks form. Fold through cornflour, vanilla and vinegar by hand.
Spoon egg mixture onto prepared tray to form a round, using the circle as a guide and making the edges slightly higher than the centre.
Place in oven and immediately reduce temperature to 120C. Bake for about 1 hour, until a firm crust forms. Turn oven off and leave for at least 2 hours, until it has cooled to room temperature.
For the curd, place egg yolks in a bowl and whisk to combine. Combine butter, sugar and passionfruit pulp in a saucepan over a low heat. Cook until butter has melted and sugar has dissolved. Whisk 1/3 into the yolks, then add back into the mixture in the pan.
Cook, stirring continuously, until the mixture has thickened and coats the back of a spoon. Do not boil.
Remove from heat. Stir through lime juice and pass through a coarse sieve into a bowl. Cover the surface of the curd with cling film. Refrigerate for 1 hour.
Combine cream, vanilla extract and sugar in a large bowl. Whisk until soft peaks form. Lightly fold through passionfruit curd.
Remove baking paper from the pavlova. Place on a large cake plate, spoon the cream mixture on top, then spoon over the passionfruit pulp. Cut into 8 or more portions using a hot, clean serrated knife.
PASSIONFRUIT AND MANGO PAVLOVA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Total Time 2 hours 15 minutes
Category Dessert
- Whisk cream and crème fraîche to soft peaks in a bowl. Spread passionfruit curd over pavlova, top with cream, sliced mango and passionfruit pulp, scatter with extra lime rind and serve.
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