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You are here: Home / Recipes / Baking & Dessert / PAVLOVA WITH PASSIONFRUIT CURD AND STRAWBERRIES RECIPE

PAVLOVA WITH PASSIONFRUIT CURD AND STRAWBERRIES RECIPE

June 12, 2016 by Helen Tzouganatos Leave a Comment

Pavlova Gluten Free 4 Pavlova Gluten Free 5

Pavlova Gluten Free 1

Pavlova is an iconic Australian gluten free meringue dessert with a crisp crust and light and fluffy centre. The addition of an intensely flavoured zesty passionfruit curd elevates this summer pavlova recipe to a new heavenly level. Once you see how easy to make and delicious passionfruit curd is you’ll be slapping it on everything.

A few key pavlova tips to remember before you get started-

  1. Room temperature eggs whip better than cold eggs.
  2. When adding sugar to the meringue ensure the egg whites have formed peaks first because sugar can reduce the volume of the meringue if added too early.
  3. A longer drying time helps create a super crispy chewy shell, a must for any great pavlova. I like to prepare my pavlova meringue the night before and let it cool in the oven overnight.

There is nothing better than waking to a ready made meringue screaming for whipped cream, citrusy curd and fresh berries. Now watch me whip!

Pavlova Gluten Free 3

Pavlova Gluten Free 6

Print
PAVLOVA WITH PASSIONFRUIT CURD AND STRAWBERRIES
Serves: 10
 
Ingredients
  • 6 egg whites
  • 1½ cups caster sugar
  • 1½ tsp white vinegar
  • 1 tbs gluten free cornflour
  • 500mL thickened cream, whipped
  • 500g strawberries, halved
  • Passionfruit Curd
  • 40g fresh passionfruit pulp
  • 30g lemon juice
  • 110g caster sugar
  • 80g unsalted butter
  • 2 eggs, lightly whisked
Instructions
Conventional Method
  1. Preheat the oven to 150c.
  2. Beat egg whites in a bowl until soft peaks form. Slowly add sugar, beating well between each addition until glossy.
  3. Add vinegar and sifted cornflour and beat to combine.
  4. Spoon the mixture onto a lined baking tray and form a dome shape with your spatula. Reduce the oven to 120c and cook for 1 hr. Turn off oven and leave to cool completely.
  5. To make the passionfruit curd whisk eggs in a bowl. Add passionfruit pulp, lemon juice, sugar and whisk together. Melt the butter in a saucepan over low heat and then slowly whisk in the passionfruit mixture. Stir over low heat for about 10 minutes or until mixture thickens.
  6. Dollop whipped cream on pavlova followed by cooled passionfruit curd. Garnish with strawberries and serve.
Thermomix Method
  1. Preheat the oven to 150c.
  2. Place egg whites into Thermomix mixing bowl and whip with butterfly insert 5 min/37C/speed 3.5 until soft peaks form.
  3. Slowly add sugar with butterfly rotating 5 min/37C/speed 3, beating well between each addition until glossy.
  4. Add the vinegar and sifted cornflour with butterfly rotating 30 sec/speed 3.
  5. Spoon the mixture onto a lined baking tray and form a dome shape with your spatula. Reduce the oven to 120c and cook for 1 hr. Turn off oven and leave to cool completely.
  6. To make the passionfruit curd place all ingredients in mixing bowl and cook 8 min/80C/speed 3. Chill in fridge.
  7. Dollop whipped cream on pavlova followed by cooled passionfruit curd. Garnish with strawberries and serve.
3.4.3177

 

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Filed Under: Baking & Dessert, Recipes Tagged With: australia day, australian, baking, butter, cake, curd, dessert, gluten free, gluten free food blog, gluten free food blogger, lemon, meringue, passionfruit, pavlova, recipe, recipes, strawberries, sydney food blog, sydney food blogger, thermomix

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