Tropical Passion Fruit Pavlova Recipe
Prep Time:
8 hours
Cook Time:
1 hour
Servings:
8 Portions
Ingredients
  • 6 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 ½ cups superfine sugar
  • 6 egg yolks
  • 2 tablespoons lemon juice
  • 8 passion fruit
  • 6 tablespoons superfine sugar
  • 1 teaspoon cornstarch
  • 6 tablespoons butter
  • 2 ½ cups whipping cream
  • 2 tablespoons confectioner's sugar
  • 1 teaspoon vanilla seed paste
  • 3 - 4 whole passion fruit, to decorate
  • 1 fresh mango, sliced
  • ¼ cup fresh blueberries 
Directions
  1. Preheat the oven to 350 F.
  2. Line a large baking sheet with parchment paper.
  3. In a stand mixer, beat the egg whites until soft peaks form.
  4. Add the cream of tartar along with a tablespoon of sugar, and beat.
  5. Leaving the stand mixer on, slowly feed the rest of the sugar into the mixture a tablespoon at a time, allowing it to be fully incorporated into the meringue before adding the next tablespoon.
  6. Once all of the sugar has been added, keep beating the mixture until it feels smooth between your fingers.
  7. Divide out the meringue mixture into two heaps on the baking sheet.
  8. Using a spoon or a knife, mold the heaps into two circular shapes of roughly 8 inches with dips in the middle.
  9. Transfer the meringues to the oven and immediately reduce the temperature to 300 F.
  10. Bake the meringues for 1 hour, then turn the heat off and allow the meringues to cool completely before taking them out of the oven, 4 to 6 hours or overnight.
  11. To make the passion fruit curd, whisk together the egg yolks and the lemon juice.
  12. Set to one side.
  13. Slice each passion fruit in half and scoop out the pulp, including the seeds. You should end up with about 1 cup of pulp.
  14. In a bain-marie over a low heat, gently heat the passion fruit pulp and the sugar, until the sugar has completely dissolved.
  15. Remove the passion fruit mixture from the heat, and slowly pour it into the egg mixture, whisking all the while.
  16. Return the warm passion fruit mixture to the low heat, and gradually whisk in the butter a tablespoon at a time, to emulsify it.
  17. Once the mixture has thickened, after 8 - 10 minutes, remove it from the heat and set it aside to cool.
  18. In a large bowl, whisk together the whipping cream, confectioners' sugar, and vanilla seed paste to form soft peaks.
  19. To assemble the pavlova, place one of the cooled meringues onto a plate or cake stand, and fill it with half of the passion fruit curd and half of the whipped cream.
  20. Place the second meringue on top, and repeat the process, to use up the passion fruit curd and cream.
  21. Decorate the pavlova with the remaining passion fruit, mango, and blueberries, before serving.