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Peach and Passion Fruit Pavlova
Peach and Passion Fruit Pavlova Recipe
For the Basic Meringue
- 6 free-range egg whites
- 350 g castor sugar
- 1tsp white wine vinegar
- 2 level tsp cornflour
- 1 tsp vanilla extract
- Heat oven to 130°C. Line 2 baking trays with baking paper. In a large bowl, beat the egg whites until stiff. Whisk in the castor sugar until glossy and it forms stiff peaks; then whisk in the vinegar, cornflour and vanilla.
- Spoon 2/3 of the meringue into 1 tray, and spread it out with a spoon to a 25 cm circle with a slight ‘lip’; use the remainder for a 15 cm circle on the other tray. Put the smaller meringue on the lower shelf, the larger above and bake for 1 hr 30 min. Cool in the oven.
For the Filling
- 600ml cream
- 75 g icing sugar, sifted
- 4-8 tbsp fruit liqueur (to taste)
- 6 ripe peaches or nectarines
- 4 sliced, 2 cut into chunks
- 4 passion fruit, seeds removed
- Whisk together the cream and icing sugar until quite thick. Add the liqueur to taste and whisk briefly until softly whipped. Chill until required.
- Using a stick blender or liquidiser, purée the 2 chopped peaches with the passion fruit, then pass through a fine sieve to make a smooth coulis.
To Serve
- Carefully remove the baking paper from the meringues, and put the large meringue on a serving plate.
- Top with 2/3 cream, scatter 2 or 3 peach slices over and top with some coulis.
- Put the other meringue on top, and spoon over the rest of the cream, fruit and coulis.
This shortened feature was taken from the November edition of Essentials. Text & food styling by Lucky Jessop. Recipe by Phil Mundy & Mima Sinclair. Photo by Maja Smend
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