• 6servings
  • 60minutes
  • 521calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 300g caster sugar

  3. 1 tsp cornflour

  4. 1 tsp white wine vinegar

  5. 300ml double cream

  6. 3 tbsp vanilla sugar

  7. 3 drops vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat the oven to 140C/fan 120C/gas 1. Whisk the egg whites with electric beaters to stiff peaks. Add the sugar a couple of tbsp at a time, whisking in between until all the sugar is used and the meringue is stiff and glossy. Add the cornflour and vinegar and whisk until shiny and firm.

  2. Take a piece of baking parchment and draw a circle around a dinner plate. Spoon the meringue into the circle and form into the Pavlova base, building up the sides slightly higher.

  3. Bake for 1 hour, then turn off the oven and leave inside to cool completely. Take out and peel off the paper.

  4. Scoop the contents of the passion fruit into a small saucepan, then add the rest of the ingredients with 50ml water. Bring to the boil and cook for two minutes. Strain the seeds from the syrup and discard half; return the other half to the syrup and cool.

  5. Whip the cream to soft peaks with the vanilla sugar and extract. Place the Pavlova on a serving plate, pile on the cream and spoon some of the passion fruit syrup over.

  6. More ways with passion fruit Tropical fruit salad: Put chopped mango, pineapple, kiwi fruit and melon in a bowl. Scoop passion fruit into another bowl and mix with a little icing sugar and lime juice. Toss with the salad.

  7. Passion fruit fool: Whip double cream with icing sugar and a splash of coconut liqueur, then stir through passion fruit and serve in glasses with shortbreads.


Send feedback