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PAVLOVA WITH PASSIONFRUIT CURD
Preparation time: 45 minutes
Cooking time: 2 hours
Serves: 8
Ingredients:
4 eggs, separated
1 2/3 cup caster sugar
¼ cup fresh passionfruit pulp
75g unsalted butter, cut into cubes
1 tbsp cornflour
1 tsp white vinegar
300ml thickened cream, whipped
½ cup Greek-style yoghurt
Fresh berries, to decorate
Method:
1.
For the passionfruit curd: combine egg yolks, 2/3 cup sugar and passionfruit pulp in the
slow cooker on low heat. Whisk, adding the butter one piece at a time, until completely
melted. Continue stirring with a wooden spoon until the mixture reaches 65°C, or when
thickened enough to coat the back of a spoon; this will take around 10 minutes.
2.
Transfer passionfruit curd to a bowl and chill until ready to use. Clean the slow cooker bowl
well and line the base and sides with 2 layers of baking paper.
3.
For the pavlova: beat the egg whites using electric beaters, until soft peaks form. Gradually
add the remaining 1 cup of sugar, one tablespoon at a time, beating until all the sugar
dissolves and the mixture is thick and glossy. Fold in the cornflour and vinegar.
4.
Spoon the pavlova mixture into the center of the lined slow cooker and spread evenly to
form a circle, roughly 20cm round. Lay a dry tea towel over the top of the bowl and sit
the lid snugly on top; this prevents any condensation affecting your pavlova. Cook for 1½
hours on low heat, or until the pavlova is dry to the touch. Remove the lid and cool in the
slow cooker.
5.
Fold ½ cup cooled passionfruit curd together with the cream and yoghurt. Decorate with
berries and serve immediately.
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