Individual Pavlovas with Passionfruit Curd and Raspberry Cream: Recipe by Bettina Jenkins

Ingredients

4 egg whites (reserve yolks for passionfruit curd)
220 g caster sugar
1 tsp vanilla extract
3/4 tsp white wine vinegar
3/4 tsp cornflour

Passionfruit curd:

100 g butter, melted
110 g caster sugar
160mL fresh passionfruit pulp (about 8 passionfruit)
4 egg yolks (reserved from meringue)

Raspberry cream:

375mL thickened cream
125 g mascarpone cream
2 Tbs caster sugar
1 tsp vanilla extract
1 punnet raspberries, for garnish
Fresh mint, for garnish

Method

Heat oven to 1200 C fan forced.

With a pencil, mark out 8 cm x 8 cm circles onto baking paper using a glass as a guide. Place baking paper pencil side down onto two baking trays.

Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running, gradually add caster sugar one tablespoon at a time, beating well after each addition, until thick and glossy and sugar has completely dissolved. Fold through vanilla, vinegar and cornflour. Using a large metal spoon, dollop mounds of meringue within the marked circles and swirl creatively.

Place trays in the oven and bake for 1 hour, or until meringues are dry and crisp. Turn off the oven and leave the door ajar until oven has cooled.

Meanwhile, make the passionfruit curd. Place butter, sugar, passionfruit pulp and reserved egg yolks into a medium-sized glass bowl. Mix well, then place in a steam oven and set at 80 C full steam. Cook curd for 15-20 minutes uncovered. Remove and stir with a metal whisk to combine. Return to the oven and cook for a further 20-25 minutes, or until thickened. The curd will thicken more once it has cooled down and is chilled.

Transfer to smaller bowl, cover with plastic film and refrigerate until chilled.

Place cream, mascarpone, sugar and vanilla in a large bowl. Using an electric mixer, beat until thick and creamy. Fold through halved raspberries and chill until required.

To serve:

Place pavlovas onto individual serving plates. Spoon over a small amount of curd, dollop a generous amount of raspberry mascarpone cream over curd, then dollop more curd. Garnish with raspberries and mint to serve.

Credits: Winning Appliances

Photo Credits: Winning Appliances