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Passionfruit cheesecake pavlova tree recipe
Passionfruit cheesecake pavlova tree recipe
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Prep Time:
160 minutes
Cook Time:
65 minutes
Total Time:
225 minutes
Indulgent pavlova cheesecake fusion with passionfruit curd and airy meringue - a luxurious holiday treat that satisfies all cravings!
Ingredients:
  • 5 egg whites
  • 270g (11 ⁄4 cups) caster sugar, plus 55g (1 ⁄4 cup), extra
  • 250g cream cheese, at room temperature, chopped
  • 42.00 gm fresh lemon juice
  • 300ml carton thickened cream
  • 250g bought passionfruit curd, plus extra, to decorate
  • Ferrero Confetteria Raffaello truffles, to decorate
  • Large white chocolate stars, to decorate
  • Gold and silver cachous, to decorate
  • Edible gold leaf, to decorate
Instructions:
  • Preheat your oven to 120C/100C fan forced. Draw a 14cm base and 22cm height triangle on a sheet of baking paper, then place it ink-side down on a large baking tray.
  • In a large heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Whisk until sugar dissolves and mixture reaches 70°C on a cook’s thermometer. Transfer the mixture to a different large bowl. Use electric beaters on high speed to beat for 10 minutes or until cooled to room temperature.
  • Spoon meringue into a piping bag fitted with a 1.5cm fluted nozzle. Pipe meringue along triangle outline on paper, filling the center and creating a tree trunk. Add large peaks along the triangle edge for leaves. Use a palette knife to smooth the center. Bake for 1 hour until crisp. Turn off oven and let the tree cool inside with the door slightly open for an hour.
  • In a bowl, use electric beaters to mix the cream cheese and extra sugar until smooth. Add lemon juice and cream until thick. Transfer half of the mixture to a piping bag with a 1.5cm plain nozzle. Gently fold 100g (1 ⁄3 cup) of curd into the remaining cream cheese mixture. Place the curd mixture into another piping bag with a 1.5cm plain nozzle. Enjoy creating your delicious treats!
  • Place the tree on a serving board. Drizzle the remaining 150g (1⁄2 cup) of curd over the center of the tree and spread evenly. Using a piping bag, create alternating peaks of cream cheese and curd mixtures on top. Chill in the fridge for 1 hour until firm.
  • Decorate the tree with extra curd by piping on top. Finish off by topping it with truffles, stars, cachous, and gold leaf before serving.

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