Sweetest Hobby

Delicate, crispy on the outside, and wonderfully soft on the inside, the Passion Fruit Cream Pavlova is a dessert that combines elegance and tropical flavor in every bite. The passion fruit cream, with its balanced tanginess, provides the perfect contrast to the meringue base, creating a unique culinary experience. Give it a try and impress your family and friends with this treat that looks straight out of a five-star restaurant but is much easier to make than it seems!

Pavlova

Ingredients:

• 120g of egg whites
• 200g of sugar
• 1/2 tablespoon of vanilla extract
• 1 teaspoon of vinegar
• 1/2 tablespoon of cornstarch

Instructions:

1. Preheat the oven to 350°F.
2. Start by beating the egg whites and, as they begin to increase in volume, add the vinegar.
3. Gradually add the sugar; continue beating until the meringue forms stiff peaks.
4. Carefully fold in the cornstarch using a spatula, gently stirring from the outside in, just enough to mix well.
5. Shape as desired or as shown in the video.
6. Lower the oven temperature to 250°F and bake the meringue for about 1 hour, until it is firm.
7. Leave in the oven with the door slightly open for another hour. After that, fill as desired and decorate with berries on top.

Passion Fruit Curd

Ingredients:

• Passion fruit purée: 5 oz
• Lemon juice: 0.5 fl oz
• Sugar: 8 oz (divided)
• Eggs: 6
• Unsalted butter (room temperature): 6 oz
• This formula makes enough curd to fill one 8-inch (20 cm) shell.

Instructions:

1. Combine the passion fruit purée, lemon juice, and 4 oz of the sugar in a saucepan. Bring the mixture to a boil.
2. In a nonreactive bowl, whisk the eggs with the remaining 4 oz of sugar. Mix well without incorporating air.
3. Gradually temper the egg mixture by adding one-quarter of the boiling juice while whisking continuously.
4. Add the remaining juice to the egg mixture and return everything to the saucepan.
5. Heat the mixture to a boil while whisking vigorously. Continue stirring and let it boil for 1 minute.
6. Remove from the heat and cool over an ice bath until the mixture reaches 120°F (49°C).
7. Gradually incorporate the butter in five parts, beating well with a spatula after each addition.
8. Use immediately to fill a pre-baked pie or tart shell, or chill over an ice bath. Cover and refrigerate until needed.

Watch the full step-by-step video of the Passion Fruit Cream recipe below:

And check out the complete recipe video for the Pavlova here:

Enjoy! 

From my kitchen to yours,

Ana Raquel.