Food & Wine
A sweet delight: Blueberry and passionfruit pavlovas
For a fruity, delightful dessert, look no further than this recipe. The juicy passionfruit and blueberry flavours are complemented with the meringue-based concoction, creating a treat to remember.
Ingredients:
- 3 egg whites, at room temperature
- Pinch salt
- 1 teaspoon vanilla essence
- 3/4 cup caster sugar
- 2 teaspoons cornflour
- 2 eggs
- 2 egg yolks
- 3/4 cup caster sugar
- 1/3 cup chilled, unsalted butter
- 3 tablespoons passionfruit pulp
- 200g cream
- 1/2 cup Greek yoghurt
- 1 cup blueberries
Method:
- Preheat oven to 110°C.
- Using a 10cm cookie cutter, draw 4 circles on a sheet of baking paper. Flip the paper and place ink-side down on a baking tray.
- Place the egg whites, salt and vanilla essence into the bowl of an electric mixer and beat on high for 5 minutes or until soft peaks form. Combine sugar and cornflour and gradually add to eggs whisking until sugar has dissolved and mixture is thick and glossy.
- Using a spatula evenly spoon mixture and spread out over circles.
- Cook for 1 hour or until the meringues are crisp. Turn the oven off and keep door slightly adjar with a wooden spoon allowing to cool slowly over a 2 hour period or until cooled completely.
- For the passionfruit curd, place eggs, yolks and caster sugar in a medium sized saucepan and whisk for 1 minute or until smooth.
- Place over low heat and add butter and 2 tablespoons of passionfruit pulp
- Whisk mixture constantly for 3-4 minutes or until thickened.
- Remove from heat and allow to cool completely before transferring to a container and storing in fridge.
- For the whipped cream add cream into the bowl of an electric mixer and whisk for 2 minutes or until soft peaks form. Fold in yoghurt with spatula and set aside, covered in fridge.
- To serve, spread cream mixture over the tops of the meringues. Top with passionfruit curd and blueberries. Serve immediately.