Rockpool Bar & Grill's passionfruit pavlova


  • Serves 12 people

  • 315 gm eggwhites (about 10)
  • 525 gm caster sugar
  • 3 tsp cornflour
  • 3 tsp white vinegar
  • 2 tsp vanilla extract
  • Passionfruit curd
  • 4 egg yolks
  • 100 gm caster sugar
  • 80 ml passionfruit pulp (from about 4 passionfruit), plus 80ml extra, to serve
  • 50 gm unsalted butter, coarsely chopped
  • 1½ tsp lime juice
  • Vanilla cream
  • 1 litre (4 cups) pouring cream
  • 2 tbsp caster sugar
  • ½ tsp vanilla extract
01   Preheat oven to 200C. Whisk eggwhites and a pinch salt in an electric mixer on low speed until they start to break up, then increase speed to medium and beat until soft peaks form (2 minutes). Add one-third of sugar and whisk to combine, then gradually add remaining sugar and whisk on high> speed until stiff peaks form (2-3 minutes). Fold through cornflour, vinegar and vanilla, then form into a 24cm-diameter round with edges slightly higher than centre on a baking tray lined with baking paper. Reduce oven to 160C and bake pavlova until lightly browned on the outside and cooked on the inside (25-35 minutes), turn oven off and stand in oven for 10 minutes, then remove and cool to room temperature (1 hour).
02   Meanwhile, for passionfruit curd, place yolks in a heatproof bowl, whisk to combine. Combine sugar, passionfruit pulp and butter in a saucepan over low heat, stir occasionally until butter melts and sugar dissolves (5 minutes). Add one-third of passionfruit mixture to yolks, whisking continuously, then return to pan and stir continuously until thickened (3 minutes). Do not boil. Add lime juice, remove from heat, pass through a coarse sieve into a container. Cover closely with plastic wrap, cool (10 minutes), then refrigerate until chilled (1 hour).
03   For vanilla cream, whisk cream, sugar and vanilla to stiff peaks in a bowl.
04   Fold passionfruit curd through vanilla cream, then form quenelles of mixture and spoon over pavlova. Top with extra passionfruit pulp and serve.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.
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