Pavlova With A Passionfruit Curd Recipes

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PAVLOVA WITH A PASSIONFRUIT CURD



Pavlova With a Passionfruit Curd image

A new look for Australia's favorite dessert -- this recipe from Martin Webb, chef at Georges in Melbourne can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving.

Provided by BLUE ROSE

Categories     Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 egg whites
2/3 cup superfine sugar
1 teaspoon white wine vinegar
1 tablespoon hot water
1 1/4 cups heavy cream
2 egg yolks
2 extra egg yolks
5 tablespoons passion fruit
1 ounce unsalted butter, cut into small dice
1/4 cup sugar

Steps:

  • Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on 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.
  • makes 4 servings.

Nutrition Facts : Calories 569.2, Fat 37.5, SaturatedFat 22.2, Cholesterol 305.9, Sodium 96.4, Carbohydrate 53, Fiber 1.9, Sugar 48.3, Protein 8

PASSION FRUIT PAVLOVA



Passion Fruit Pavlova image

Pavlova is named after Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the 1920s, and both countries take credit for inventing the dessert. Some people say it was inspired by her tutu; others say it was created in the spirit of her light, airy style of dancing.

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 10

5 large egg whites, at room temperature
3/4 teaspoon distilled white vinegar
1/8 teaspoon salt
1 1/4 cups superfine sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon pure vanilla extract
1 cup cold heavy cream
1 tablespoon superfine sugar
1/2 teaspoon pure vanilla extract
5 passion fruits, halved and pulp scooped out

Steps:

  • Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
  • Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
  • Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
  • Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

PAVLOVA WITH A PASSIONFRUIT CURD



Pavlova with a Passionfruit Curd image

Provided by Martin Webb

Categories     Milk/Cream     Mixer     Dairy     Egg     Fruit     Dessert     Bake     Christmas     Easter     Tropical Fruit     Spring     Summer     Chill     Passion Fruit     Party     Double Boiler     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 4 servings

Number Of Ingredients 10

4 egg whites
2/3 cup superfine sugar
1 teaspoon white wine vinegar
1 tablespoon hot water
1 1/4 cups heavy cream
Passionfruit curd:
2 eggs, plus 2 extra yolks
5 tablespoons fresh passionfruit pulp
1 oz. unsalted butter cut into small dice
1/4 cup superfine sugar

Steps:

  • Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on 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.

MARTHA'S PAVLOVA WITH PASSION FRUIT



Martha's Pavlova with Passion Fruit image

Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of passion fruit, raspberries, strawberries, and currants can also be used successfully.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Yield Makes one 8-inch or four individual Pavlovas

Number Of Ingredients 8

4 large egg whites, room temperature
Salt
1 cup plus 2 tablespoons superfine sugar
2 teaspoons white-wine vinegar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
2 passion fruits, halved
Garnish: whipped cream

Steps:

  • Preheat oven to 300 degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
  • Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla; whisk until just combined.
  • With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off parchment easily, about 1 1/2 hours.
  • Turn off oven. Let meringue cool completely in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.

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  • Preheat the oven to 325° and line a large baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed, beat in 3/4 cup of the sugar, a few tablespoons at a time, until the whites are stiff and glossy. Beat in 1/2 tablespoon of the lemon juice along with the cornstarch and vanilla seeds. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely; they should be hard on the outside and soft on the inside.
  • Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Immediately strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
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Top Asked Questions

How do you make a passion fruit pavlova?
Make this passion fruit pavlova, then check out our classic pavlova , strawberry pavlova , Baileys chocolate pavlova, and more pavlova recipes. Heat the oven to 150C/fan 130C/gas 2. Use a pen to draw around a dinner plate on a piece of baking paper, then turn the paper over and use it to line a baking tray.
How to make curd from passion fruit?
Meanwhile, to prepare the curd, cut the passionfruit in half and scoop their pulp, juice, and seeds into a medium bowl (you should have 2/3 cup). Whisk in the sugar, eggs, and egg yolks to blend. Set the bowl over a saucepan of simmering water and stir constantly for about 5 minutes, or until the mixture thickens.
What can I use instead of lemon curd in Pavlova?
Lemon and passion fruit are a classic pavlova topping, but James adds a twist by using a creamy posset instead of lemon curd. Read more about sharing. For the pavlova, preheat the oven to 100C/80C Fan/Gas ¼ and line a large baking tray with baking parchment.
How do you make pavlovas with egg whites?
Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas.

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