Berry and passionfruit pavlova
Every cook should be able to whip up a pavlova. They are a great standby recipe, as they require few ingredients, the preparation is quick and uncomplicated, and they're universally popular. You can top the cream with whatever fruit is in season or simply sprinkle with grated dark chocolate.
Ingredients
4 egg whites, at room temperature
220 g (1 cup) castor sugar
1 tbsp cornflour
1 tsp white vinegar
Topping
300ml thickened cream
2 passionfruit, halved, pulp removed
250g strawberries, hulled and sliced
125g (1 cup) raspberries
Method
Step 1
Preheat the oven to 110C. Mark a 20cm circle on a piece of non-stick baking paper. Turn the paper over and place it on a baking tray. Brush the paper with a little melted butter and dust with a little flour.
Step 2
Place the egg whites in a clean, dry, large mixing bowl. Use an electric mixer with a whisk attachment to whisk until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition. Continue to whisk for 6 to 7 minutes, until the mixture is very thick and glossy.
Step 3
Fold the sifted cornflour and the vinegar through the meringue mixture. Spoon the mixture onto the tray and use a spatula to spread it out, using the marked circle as a guide. Smooth the sides or create swirls, as desired.
Step 4
Bake for 1 hour 20 minutes or until the meringue is crisp, but not coloured. Turn the oven off. Cool completely in the oven, with a wooden spoon keeping the door slightly ajar.
Step 5
To serve, use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream in a medium bowl until soft peaks form. Spread the cream over the top of the pavlova and then spoon half the passionfruit pulp over the cream. Top with half the strawberries and raspberries. Drizzle the remaining passionfruit pulp over the top and serve accompanied by the remaining berries.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
