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Passionfruit & banana pavlova

Imagine a banana infused crispy light meringue, dripping in sweet and crunchy passionfruit seeds – now you can make it! - by Alison Pickel
  • 21 Jan 2016
Passionfruit & banana pavlova
Cook: 220 Minutes - medium - Serves 6 - Vegetarian - gluten-free - nut-free
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Imagine a banana infused crispy light meringue, dripping in sweet and crunchy passionfruit seeds – now you can make it!

Ingredients

6 egg whites

1½ cups caster sugar

1 tsp cornflour

1 tsp white vinegar

2 cups thickened cream

4 bananas, thinly sliced diagonally

Pulp 8 passionfruit

Mint leaves, to decorate

Method

  1. Trace a 20cm diameter circle on a sheet of baking paper. Place trace-side down on a greased oven tray.
  2. Beat egg whites with an electric mixer until soft peaks form. With motor operating, add sugar, 1 tbsp at a time, beating well between each addition. Continue to beat until smooth and glossy. (Total beating time about 8 minutes.) Fold in cornflour and vinegar.
  3. Spoon mixture into traced circle, spreading to edge. Shape into a mound. Run 
a palette knife up side of meringue to make slight indentations. Smooth top.
  4. Cook in a very slow oven (120C) for about 1½ hours, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Transfer to a wire rack to 
cool completely.
  5. Meanwhile, whip cream with an electric beater until soft peaks form.
  6. Place pavlova on a plate. Top with cream. Arrange banana slices over cream. Drizzle with pulp. Decorate with mint leaves.
  • pavlova recipe
  • passionfruit recipes
  • banana desserts
  • australian baking recipes
  • australia day barbecue

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