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Little pavs with tropical fruits and passionfruit sauce
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Prep Time:
40 minutes
Cook Time:
450 minutes
Total Time:
490 minutes
Ingredients:
  • 4 eggwhites
  • 490g caster sugar
  • 1/2 tsp white vinegar
  • 2.20 gm vanilla extract
  • 5.00 gm cornflour
  • 6 passionfruit
  • 200ml thickened cream, whipped
  • Sliced banana, to serve
  • Kiwi fruit, to serve
  • Pineapple, to serve
  • Blueberries, to serve
Instructions:
  • Preheat the oven to 100°C. Beat egg whites until stiff peaks form. Gradually add 270g of sugar and continue whisking until glossy. Gently fold in vinegar, vanilla, and cornflour.
  • Trace six 10cm circles on a piece of non-stick baking paper and place on a baking tray. Fill each circle with the mixture and bake for 25 minutes. Lower the oven temperature to 70°C and continue baking for 1 hour. Allow to cool in the oven for 2-3 hours to fully dry out.
  • In a saucepan, combine the rest of the sugar with 250ml water. Stir over low heat until the sugar dissolves. Increase heat to medium-high and simmer for 5 minutes until reduced by half.
  • Blend the vibrant passionfruit pulp in a food processor briefly before combining it with the sugar syrup.
  • Return the pot to the heat and gently simmer for an additional 5 minutes. Remove from heat and let it cool down.
  • Plate the pavlova, top with a generous dollop of cream, fresh fruit slices, and finish with a luscious drizzle of passionfruit sauce.

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