Pavlova with a Passionfruit Curd

Serves 4
Recipe: Medium Complexity
Martin Webb, chef

Pavlova with a Passionfruit Curd An ideal light summer dessert for people with a busy lifestyle. This pavlova can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving. A new look for Australia's favourite dessert.

Ingredients
4 egg whites
2/3 cup (155 g/5 oz) caster (superfine) sugar
1 teaspoon white wine vinegar
1 tablespoon hot water
1-1/4 cups (300 mL/10 fl oz) double (heavy) cream

Passionfruit Curd
2 eggs, plus 2 extra yolks
5 tablespoons fresh passionfruit pulp
30 g (1 ox) unsalted butter, cut into small dice
1/4 cup (60 g/2 oz) caster (superfine) sugar

Preheat the oven to 150 degrees C (300 degrees F). Oil a large piece of baking parchment on a baking sheet.

Put the egg whites, sugar, vinegar and hot water in the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into a 20-cm (8-inch) round on the oiled paper-or spoon 4 high rounds on the paper to make individual pavlovas. Cook in the center of the oven for about 1 hour 10 minutes, until crisp. (The individual pavlovas will take less time, about 1 hour.) Allow to cool on a wire rack.

To make the passionfruit curd, put all the ingredients into a bowl set over a pan of simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.

To serve, whip the cream into soft peaks and place onto the pavlova base spreading out to the edges with a palette knife. For the individual pavlovas, place a spoonful of cream on top of each pavlova. Pour the passionfruit curd over the top.

Buy the Book!

Australian Food:
In Celebration of the New Australian Cuisine
By Alan Saunders
Ten Speed Press
Paperback, 224 pages, $24.95
Publication Date: September 1999
ISBN: 1-58008-098-7
Recipe reprinted by permission.