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Passion Fruit Pavlova

60g (2oz.) Egg Whites (Whites from 2 large eggs)
Pinch Salt
Pinch Cream of Tartar
110g (4oz.) Caster Sugar
Half tsp. Cornflour
Half tsp. Vinegar
Half tsp. Vanilla Extract.
200ml(8oz.) Cream
4 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 baking with with baking parchment and draw two circles roughly the size of the inside of your dessert plate, spoon the meringue into these circles and smoothen the top to make even.
Bake this at Gas 2, 150 C, 300 F, ( lower if you have a fan assisted oven) for about 45 mts. The outside will have gone pale beige and crisp while the inside is still soft.Peel off the parchement and leave to cool completely.

Whip the cream until stiff and spoon over the pavlovas. 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.

February 12, 2008 10:19 AM | 0 Comments
  Martin Dwyer
Consultant Chef