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Passiona pavlova
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Prep Time:
60 minutes
Cook Time:
155 minutes
Total Time:
215 minutes
Impress with a stunning golden meringue wreath filled with tangy passionfruit curd.
Ingredients:
  • 8 egg whites
  • 430g (2 cups) caster sugar
  • 5.00 gm gluten-free cornflour
  • 1 tsp white vinegar
  • 4.40 gm vanilla extract
  • Wilton food pastes, to tint (we used lemon yellow, orange and leaf green)
  • 200ml ctn double cream
  • 250ml (1 cup) thickened cream
  • 2 passionfruit, halved
  • 1 egg
  • 55g (1/4 cup) caster sugar
  • 60g butter, chopped
  • 80ml (1⁄3 cup) Passiona (sparkling passionfruit-flavoured drink)
  • 2 passionfruit, pulp removed
Instructions:
  • - Preheat your oven to 120C/100C fan forced. - Trace a 21cm circle on a sheet of baking paper. - Place the baking paper, with the circle side facing down, on a baking tray.
  • Use electric beaters with the whisk attachment to whisk 4 egg whites in a clean, dry bowl until firm peaks form. Gradually add 215g (1 cup) caster sugar, 1 tablespoon at a time, beating constantly, until meringue is thick, glossy, and sugar dissolves. Gently mix in the cornflour, vinegar, and vanilla until just combined. Spoon mixture onto baking paper in a disc shape. Smooth the sides and top of the meringue and create shallow furrows up the sides and round off the top edge. Bake for 1 1/2 hours or until the meringue is crisp and dry. Turn off oven, let cool with the door closed until completely cooled. Store in an airtight container until ready to use.
  • Preheat oven to 120C/100C fan forced. Trace a 22cm circle on a sheet of baking paper, followed by an 11cm circle inside. Place the paper, circles facing down, on a baking tray.
  • Get 3 piping bags ready - one with a 1cm plain nozzle, one with a 1cm star nozzle, and one with a 1cm open star nozzle. Stand them up in tall glasses.
  • Mix 1/2 teaspoon of yellow dye with a dash of orange dye in a small bowl to create a vibrant passionfruit color. In another bowl, blend 1/2 teaspoon of yellow dye with a splash of green dye to achieve a beautiful green-yellow shade.
  • Whip the remaining egg whites in a clean, dry bowl with electric beaters using the whisk attachment until firm peaks form. Gradually add the remaining 215g (1 cup) caster sugar, 1 tablespoon at a time, while beating continuously, until the meringue is thick, glossy, and the sugar dissolves.
  • Gently add 3 long stripes of passionfruit coloring to the plain nozzle bag and 4 long stripes of green-yellow coloring to the open star nozzle bag. Spoon meringue mixture evenly between the piping bags.
  • Pipe the plain meringue onto the paper in various sizes, following the circles as a guide to create a wreath shape. Vary the colors as you continue piping. Bake for 1 to 1.5 hours until the meringue is crisp and dry. Turn off the oven and let it cool with the door closed until completely cooled.
  • In a large microwave-safe bowl, whisk together egg, sugar, butter, Passiona, and passionfruit pulp until smooth and well combined. Microwave on High, stirring every 30 seconds, until a thick and smooth curd forms, which should take about 3-5 minutes. Let it cool completely before using.
  • Whisk creams in a bowl until stiff peaks form. Place meringue base on a plate. Spread a thin layer of cream evenly on top. Dollop some curd in the center. Surround with extra cream. Finish with a final layer of cream. Garnish with passionfruit pulp. Decorate with the wreath (refer to tips). Serve with extra cream and passionfruit curd on the side.

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