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  1. Home
  2. passionfruit recipes

Passionfruit Curd & Coconut Meringue Jars

These are SERIOUSLY yum. - by Amy Sinclair
  • 13 Mar 2019
Passionfruit Curd & Coconut Meringue Jars
Prep: 30 Minutes - Cook: 25 Minutes - Easy - Serves 4
Proudly supported by

This is one recipe GUARANTEED to impress! And it comes thanks to our friends at Australian Eggs ... 

Ingredients

PASSIONFRUIT CURD

1 cup fresh passionfruit pulp (approx. 12 passionfruit)

125g chilled butter, chopped

¾ cup caster sugar

4 egg yolks

BISCUIT CRUMB

200g packet shortbread biscuit, crushed

½ cup coconut flakes, toasted

MERINGUE

1 cup caster sugar

3 eggs whites

Method

  1. For the passionfruit curd, strain passionfruit pulp through a sieve. Return 1/4 cup of seeds to strained juice (you will need ¾ cup total passionfruit). 

  2. Combine passionfruit, butter, sugar and egg yolks in a medium saucepan. Cook over low heat, stirring constantly for about 10-12 minutes, until thickens to coat the back of a wooden spoon (Do not boil or mixture will curdle). Transfer to a bowl and chill for 2 hours, until thickened. 

  3. Make the biscuit crumb by crushing biscuits and coconut in a zip-lock bag with a rolling pin. 

  4. To make the meringue, combine 2/3 cup of sugar with ¼ cup of water in a small saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to boil. Cook, without stirring for about 6 minutes, until mixture reaches 110°C on a sugar thermometer. 

  5. Meanwhile, using an electric mixer, beat egg whites to soft peaks. Beat in remaining sugar for 1 minute, until smooth. Gradually pour hot syrup into egg whites in a thin steady stream, beating constantly, until well combined. Continue beating on high speed for about 5 minutes, or until mixture cools to room temperature. Spoon into a piping bag fitted with 1cm star nozzle. 

  6. To assemble, spoon ¼ cup of biscuit crumb mix into the base of four 1 cup-capacity jars. Spoon in ¼ cup of curd. Pipe in an even layer of meringue about the same thickness as curd (about 1/4 cup). Repeat layers, finishing with meringue peaks. 

  7. Toast meringue topping with a kitchen blowtorch if you like or serve natural. Chill until ready to serve. 

  • Baking
  • passionfruit recipes
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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