Recipe courtesy Ken Addington, Executive Chef, Eight Mile Creek
- Total Time:
- 2 hr 30 min
- 10 min
- 2 hr 20 min
- 1 (10-inch) Pavlova
- 8 egg whites
- 2 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon red wine vinegar
- 1/2 tablespoon vanilla extract
- Lightly sweetened whipped cream
- Passion Fruit Curd, recipe follows
- Passion Fruit Curd:
- 1/2 cup passion fruit puree or substitute Key lime or other fruit puree if desired
- 4 egg yolks
- 4 eggs
- 1 cup sugar
- 3 ounces butter
- 4 tablespoons cream
Preheat oven to 450 degrees F.
In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.
Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.
To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.Passion Fruit Curd:
In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.