Passion Fruit Pavlova

Drizzle on top of Passion Fruit Pavlova
Drizzle on top of Passion Fruit Pavlova

Introduction

Prep time
15 minutes
Cooking time
50 minutes
Serves
Serves 6
Summary
These deliciously crisp and chewy meringues are lavishly topped, bursting with tropical passion fruit flavour.
Ingredients:
5 egg whites
300g caster sugar
1 tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour
280ml pot double cream
100ml crème fraîche
100g caster sugar
1 tsp vanilla extract
1 Jar Passion Fruit & Mango Curd

Cooking Method

  1. Heat oven to 140C/fan 120C/gas 1.

  2. Separate the egg whites into a bowl and add half the sugar.

  3. Whisk for a couple of minutes with an electric whisk until soft peaks form.

  4. Add the vanilla, vinegar and cornflour and fold gently into the eggs. Add the remaining sugar and whisk until glossy and stiff peaks form.

  5. Place a piece of parchment paper over a baking sheet and mark out 6 circles, approximately 10cm in diameter.

  6. Spoon the meringue mix into the centre of each circle and gently push roughly to the edge of the markings with the back of a spoon. No need to grease the paper.

  7. Place in the centre of the oven and bake for 50 minutes until the meringues are crisp and still light in colour.

  8. Turn the oven off and leave the meringues in the oven to cool, preferably overnight.

  9. To serve: Whip the cream, creme fraiche, sugar and vanilla extract together until soft peaks form then swirl through 2-3 tablespoons of Passion Fruit & Mango Curd

  10. Spoon over the centre of the meringue and top each one with 1-2 tablespoons of Passion Fruit & Mango Curd and fresh passion fruit to serve.

  11. Why not add fresh mango pieces to the cream for a tropical treat?

Don’t have Passion Fruit & Mango Curd?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?