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Raspberry and passionfruit pavlova
Raspberry and passionfruit pavlova
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Try Curtis Stone's festive raspberry and passionfruit pavlova for a sweet holiday finale.
Ingredients:
  • 8 passionfruits
  • 53.75 gm caster sugar
  • 2 large eggs
  • 2 large egg yolks
  • 225g unsalted butter, cut into small dice
  • 322.50 gm caster sugar
  • 6 large egg whites, room temperature
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 0.60 gm sea salt flakes
  • 40.00 ml corn flour
  • 378.75 gm thickened cream, whipped
  • 250g fresh raspberries
  • Icing sugar, for sifting
Instructions:
  • Preheat your oven to 120C (100C for fan-forced ovens) with a rack placed in the lower third. Line a large baking tray with parchment paper and draw a 22cm circle on it, then flip the paper so the writing is underneath.
  • Use a stand mixer with a whisk attachment to beat egg whites until foamy. Slowly add caster sugar and beat on medium-high speed for about 10 mins until you get firm glossy peaks. Mix in vinegar, vanilla, and salt. Sift cornflour over meringue and gently fold in.
  • Dollop the meringue into the center of the circle on the prepared tray using a large spoon. Spread it out decoratively within the circle, creating a slight dip in the center (this will allow the meringue to expand as it bakes).
  • Bake for 1 1/2 hours until the meringue is crispy on the outside with a gooey center and a gentle puff. Turn off the oven, prop open the door with a wooden spoon, and let the meringue cool inside. Use a palette knife to loosen the pavlova from the paper and then gently transfer it onto a platter.
  • Prepare the curd by scooping out the pulp, juice, and seeds of the passionfruit into a heatproof bowl. Add in the sugar, eggs, and egg yolks, then place the bowl over a simmering saucepan of water. Stir for about 15 minutes until thickened. Remove from heat and gradually whisk in the butter. Chill in the refrigerator for 2 hours until cold.
  • Gently swirl 2/3 cup of curd into the cream for a rippled effect. Spread over the meringue. Drizzle with 1/2 cup of curd. Top with raspberries and sprinkle lightly with icing sugar. Serve with extra curd on the side.

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