Recipe courtesy of Ken Addington
Pavlova
- Yield: 1 (10-inch) Pavlova
- Total: 2 hr 30 min
- Prep: 10 min
- Cook: 2 hr 20 min
Ingredients
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
Directions
- 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.