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Pavlova grazing platter with easy passionfruit curd recipe
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Create a dazzling pavlova platter with mini meringue bases, simple passionfruit curd, and fresh chopped fruit for effortless entertaining.
Ingredients:
  • Pistachio kernels, chopped
  • Freeze-dried strawberries
  • Pistachio nougat, chopped
  • Fresh berries
  • Lindt Lindor Strawberries & Cream balls
  • Toasted coconut flakes
  • Dried edible rose buds (buy at cake decorating shops or online)
  • Whipped cream, to serve
  • Fresh mango, chopped
  • 3 egg whites (reserve yolks for the passionfruit curd)
  • 165g (3/4 cup) caster sugar
  • 2.50 gm cornflour
  • 1 tsp vanilla bean paste
  • 125ml (1/2 cup) fresh passionfruit pulp (from about 6-7 passionfruit)
  • 100g (1/2 cup) caster sugar
  • 80g unsalted butter, chopped
  • 3 egg yolks (reserved from the pavlovas)
Instructions:
  • Preheat the oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. In a bowl, use electric beaters to whip the egg whites until soft peaks form. Gradually add the sugar while beating until the mixture is thick and glossy. Stir in the cornflour and vanilla.
  • Place 16 dollops of the meringue mixture onto baking trays lined with parchment paper, ensuring they are spaced about 5cm apart. Gently shape each dollop into a 7cm round using the back of a spoon. Create a small well in the center of each round. Lower the oven temperature to 100°C/80°C fan forced. Bake the pavlovas for 1 1/2 hours, rotating the trays halfway through baking. Once done, switch off the oven and let the pavlovas cool completely inside the oven with the door slightly open.
  • Strain the passionfruit pulp through a sieve into a bowl, using a spoon to extract the juice and discarding some of the seeds, while keeping half of them to add back to the juice.
  • In a small saucepan, gently mix passionfruit juice, seeds, sugar, and butter over low heat until butter melts and sugar dissolves (ensuring the mixture stays warm, not hot). Gradually stir in egg yolks and cook, stirring constantly, for 5 minutes until slightly thickened (avoid boiling to prevent curdling).
  • Place the curd in a small serving bowl and allow it to cool slightly, stirring occasionally to thicken. Cover with plastic wrap and chill in the fridge.
  • Arrange the pavlovas, curd, and remaining ingredients in individual small bowls on a big serving platter or board.

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