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Pavlova with Passion Fruit and Raspberries
Total 5 hours (includes chilling and cooling times)
Active 60 mins
Makes 8 servings
Special Equipment
2 pastry bags
Special Equipment
2 pastry bags
Ingredients
  • Pavlova
    • 5 large egg whites, at room temperature
    • 1/8 teaspoon cream of tartar
    • 1 pinch kosher salt
    • 3 tablespoons cold water
    • 1 1/4 cups (250 grams) superfine sugar
    • 1 tablespoon plus 1 teaspoon cornstarch
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon vinegar (white wine, cider, or distilled)
  • Passion Fruit Curd
    • 1/2 cup (225 grams) pure unsweetened passion fruit pulp
    • 1/2 cup (100 grams) granulated sugar
    • 1 cup (120 milliliters), plus 2 tablespoons heavy whipping cream
    • Pinch kosher salt
    • 6 large egg yolks
    • 3 tablespoons unsalted butter
  • Raspberry Cream
    • 1 1/4 cups (300 milliliters) heavy whipping cream
    • 1 1/2 cups (675 grams) fresh raspberries
    • 2 tablespoons confectioners' sugar, plus more for dusting
    • 1 teaspoon pure vanilla extract
Directions
  1. To make the pavlova: Position a rack in the bottom third of the oven and preheat the oven to 275°F / 135°C and place a rack in the bottom third of the oven. Trace a 6-inch /15cm circle on a piece of parchment paper and set it, marked-side down, on a baking sheet.
  2. In a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt and beat on medium-high speed until medium peaks form.
  3. Turn the mixer speed to medium-low and drizzle in the cold water. Slowly sprinkle in the superfine sugar a little at a time while beating; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes.
  4. Using the detached whisk attachment or a rubber spatula, by hand, gently fold the cornstarch, vanilla, and vinegar into the egg whites.
  5. Mound the egg white mixture into the circle on the prepared baking sheet. Using an offset spatula, smooth the mound, then swipe grooves in the egg white mixture, creating curls at the top. Very gently create a crater at the top, where the grooves meet, like a volcano.
  6. Bake until the pavlova starts to turn a very pale tan color, about 1 hour 15 minutes. If after about 45 minutes the pavlova is darkening too fast, lower the oven temperature to 250°F / 120°C.
  7. Turn the oven off (don’t open the door), turn the oven light on (if the light doesn’t work let it bake for an additional 15 minutes), and let the pavlova sit in the cooling oven for at least 2 hours, but it can be stored like this overnight or even up to 24 hours. (Leaving the light on ensures it will stay dry.)
  8. The center of the pavlova will collapse—that’s just the nature of the beast and the place where you will put your filling. If it doesn’t open completely, use a paring knife to carefully open up a hole in the top. The outer edge may crack a touch too, but I’ve made this shape several times, and it cracks far less if you do not open the oven door.
  9. To remove the pavlova from the baking sheet, run the offset spatula under the pavlova to release it from the parchment and carefully transfer it to a serving plate.
  10. To make the passion fruit curd: Meanwhile, in a heatproof bowl, whisk the passion fruit pulp, granulated sugar, 2 tablespoons of the cream, salt, and yolks until smooth. Place the bowl over a pan filled with 1/2 inch of simmering water to create a double boiler. Continue to whisk the mixture over low heat until it is thick and fluffy, 3 to 5 minutes. Add the butter and whisk until melted. Remove from the heat.
  11. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill thoroughly.
  12. In a mixing bowl, whip the remaining 1 cup 2 tablespoons cream to stiff peaks and fold half into the chilled passion fruit mixture. Place the curd into a pastry bag. Reserve the remaining whipped cream for the top.
  13. To make the raspberry cream: Place the cream, 1/2 cup of the raspberries, confectioners' sugar, and vanilla into a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form.
  14. Place the raspberry cream into another pastry bag and pipe to fill the pavlova. Top the filling with 1/2 cup of the raspberries, half of the passion fruit curd, and more whipped cream. Garnish with the remaining 1/2 cup raspberries and passion fruit curd. Dust with confectioners' sugar.
  15. Refrigerate for about 1 hour before serving to make it easier to cut.

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