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  2. pavlova recipe

Pavlova Wreath with Passionfruit Custard

The classic Aussie dessert with a tropical twist! - by Barbara Northwood
  • 23 Sep 2019
Pavlova Wreath with Passionfruit Custard
Prep: 30 Minutes - Cook: 90 Minutes - Serves 8-10
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Custard can be made up to two days ahead. Keep refrigerated. We used a 22cm round cake pan to trace circle onto paper. Any fresh fruit can be used to decorate pavlova.

Ingredients

6 egg whites, at room temperature

1 1⁄2 cups caster sugar

3 tsps corn flour

1 tsp white vinegar

1⁄2 tsp cream of tartar

300ml tub thickened cream

Quartered fresh strawberries, passionfruit pulp and fresh mint leaves, to decorate

PASSIONFRUIT CUSTARD

1 cup milk

1 tsp vanilla bean paste

1⁄4 cup caster sugar

2 tbsps custard powder

1⁄4 cup fresh passionfruit pulp

Method

  1. Trace a 22cm circle onto a sheet of baking paper. Place trace-side down on a greased large oven tray. Lightly grease paper with oil.

  2. Beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tblsp at a time, beating until dissolved. Continue to beat for 3 to 4 minutes, or until thick and glossy. Beat in corn flour, vinegar and cream of tartar.

  3. Using a large serving spoon, place spoonfuls of meringue mixture (about 1⁄2 cup) onto the circle, side-by-side, on the prepared tray. Make an indent on the top of each one.

  4. Cook in a very slow oven (100C) for about 1 hour and 30 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door open about 15cm for 1 hour. Remove.

  5. Meanwhile, make custard. Combine milk and vanilla in a medium saucepan over a low heat. Stir until hot. Remove.

  6. Combine sugar and custard powder in a medium heatproof bowl. Gradually whisk in hot milk until combined. Return to same saucepan. Whisk over a medium heat until boiling and thickened. Transfer to a clean heatproof bowl. Stir in passionfruit. Cover surface with plastic wrap. Refrigerate until cold.

  7. Just before serving, beat cream in a small bowl of an electric mixer until soft peaks form. Whisk custard in bowl until smooth. Fold in cream.

  8. Top pavlova with custard, strawberries, passionfruit and mint leaves.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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