Passion Fruit Curd Pavlova [ 1 hour 20 min ]
This Passion Fruit Curd Pavlova is not only visually stunning with its jewel-like berries and creamy curd, but it's also a symphony of textures and flavors. The meringue is crisp on the outside, with a marshmallow-like center, beautifully complemented by the tangy passion fruit and the freshness of berries. Ideal for summer gatherings or as a show-stopping dessert for a special occasion, this pavlova promises to be a hit with your guests. It’s a refreshing and elegant treat that can be whipped up in under two hours.
Ingrédients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup passion fruit curd
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 sprig sprig fresh mint for garnish
Instructions
- Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add in the granulated sugar, one tablespoon at a time, beating on high speed until stiff glossy peaks form and the sugar is dissolved.
- Fold in the vinegar, cornstarch, and vanilla extract until well combined.
- Spoon the meringue onto the parchment paper, using the circle as a guide. Create a small dip in the center to hold the filling.
- Bake for 60 minutes, then turn off the oven and leave the meringue inside to cool completely, about 1 hour.
- Once cooled, whip the heavy cream until soft peaks form and gently fold in the passion fruit curd.
- Spoon the passion fruit mixture onto the cooled pavlova. Top with mixed berries and garnish with a sprig of fresh mint.
- Serve immediately and enjoy!
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 37gProtéines: 4gFat: 4gSucre: 35g
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