Raspberry and passion fruit pavlova

Raspberry and passion fruit pavlova

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Desserts
Serves
4-6

Hailing from Australia, this classic dessert is named after the Russian ballerina Anna Pavlova. If you prefer a sticky meringue, add the cornflour and white wine vinegar listed in the ingredients as these will give you that wonderfully gooey texture.

Ingredients

Quantity Ingredient
1 quantity Cold meringue
2 teaspoons cornflour
1 teaspoon white wine vinegar
250ml double cream
5 passion fruit
150g white chocolate, melted
500g fresh raspberries
mint sprigs

Method

  1. Pre-heat the oven to 140ºC. Cover a large baking tray with non-stick baking parchment.
  2. Take the made-up meringue and fold in the cornflour and vinegar. Spoon the mixture onto the baking tray and spread into a large nest shape (or 10 small ones).
  3. Place in the oven and cook for 10 minutes, then turn the heat down to its lowest setting for a few hours or leave overnight.
  4. To serve, whip the cream into soft peaks. Cut open the passion fruit and spoon the insides into a bowl. Brush the melted white chocolate into the centre of the meringue and fill with the whipped cream.
  5. Sprinkle over the fresh raspberries, then spoon over the passion fruit pulp. Top with fresh sprigs of mint and serve.
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