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Passion Fruit Pavlova

4 oz. Egg Whites (Whites from 4 large eggs)
Pinch Salt
Pinch Cream of Tartar
8 oz. Caster Sugar
1 tsp. Cornflour
1 tsp. Vinegar
Half tsp. Vanilla Extract.
15 oz. Cream
6 Passion Fruit.

Make sure that you remove all traces of yolk from the egg whites, and that the bowl and the whisk are perfectly clean.

Whisk the egg whites with the salt and cream of tartar until stiff.
Continue beating and add in the sugar spoonful by spoonful, until the mixture is glossy and holds a peak when you lift out the beater.
Stir the cornflour, vinegar and vanilla together to dissolve the cornflour and still whisking add to the meringue mixture.
Line a 10" tart tin with baking parchment and spoon on the meringue until roughly even.
Bake this at Gas 2/150C/300F (lower if you have a fan assisted oven) for about 45 mins.
The outside will have gone pale beige and crisp while the inside is still soft.
Peel off the parchment and leave to cool completely.

Whip the cream until stiff and spoon over the pavlova.
Cut the passion fruit in two and with a teaspoon scoop out the contents, seeds and all, over the cream.
The sharpness of the fruit is an ideal foil to the sweetness of the meringue.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef