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Pavlova torte
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Tangy passionfruit, sweet strawberries, and juicy gold kiwifruit elevate this low-fat Australian dessert.
Ingredients:
  • 8 egg whites
  • 430g (2 cups) caster sugar
  • 10.00 gm cornflour
  • 2 tsp white vinegar
  • 480g (2 cups) 99 per cent fat free vanilla custard
  • 2 x 150g ctns Vanilla Creme Fruche
  • 4 gold kiwifruit, peeled, thinly sliced
  • 8 strawberries, washed, hulled, halved
  • 2 passionfruit, halved
Instructions:
  • Preheat oven to 160°C and line 3 baking trays with non-stick baking paper. Draw a 22cm disc on each sheet of paper.
  • In a clean, dry bowl, beat egg whites with an electric beater until soft peaks form. Gradually add sugar, 1/4 cup at a time, until it dissolves and the mixture is thick and glossy. Beat in cornflour and vinegar.
  • Distribute the meringue mixture evenly onto the prepared discs and gently flatten the tops. Bake for 35 minutes, swapping trays halfway, until the meringues are crispy and dry. Turn off the oven and let the meringues cool completely inside with the oven door slightly ajar.
  • Place a meringue disc on a serving platter or cake stand. Spread half of the custard on top, leaving a 2cm border. Repeat with another meringue disc and the remaining custard. Place the last meringue disc on top and spread with the Fruche. Decorate with kiwifruit and strawberries, then finish by spooning over the passionfruit pulp before serving.

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