Ingredients
- 185g egg whites, approx. 5 eggs
- 300g caster sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 3 eggs
- 5 egg yolks
- 250g caster sugar
- 125ml lemon juice
- 125ml fresh passionfruit pulp
- 220g butter, melted and cooled
- 200ml thickened cream
- 1 tbs icing sugar
- ½ tsp vanilla extract
- 100g raw macadamia nuts
- Micro lemon balm
- Passionfruit pulp, extra
Pavlova
Lemon Passionfruit Curd
Vanilla Cream
Roasted Macadamia Nuts
To Serve
Method
Pavlova
Pre-heat Oven on Conventional at 110°C with Rapid Heat turned off. Select Crisp function if available.
In a freestanding mixer with a balloon whisk attachment, whisk egg whites until soft peaks form.
Gradually add sugar, beating well after each addition until meringue is stiff and shiny and sugar has dissolved. Fold in vanilla and vinegar.
Line a baking tray with baking paper. Draw a 22cm circle and turn the paper over so it’s facing the tray.
Using a spoon, loosely spread the meringue into the circle to fill.
Place the tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn the Oven off and leave in the Oven for 40 minutes.
Remove and allow to cool completely.
Lemon Passionfruit Curd
In a glass bowl, whisk together eggs, yolks and sugar until pale.
Add lemon juice and passionfruit followed by butter and whisk until well combined.
Cover with cling film and place into the Steam Oven on a wire rack. Steam at 75°C for 45 minutes.
Remove from Oven and whisk until smooth. Allow to cool in the Refrigerator.
Vanilla Cream
Place ingredients into a cold bowl and whisk until whipped.
Roasted Macadamia Nuts
Place nuts onto a Baking tray and Roast on Fan Plus at 160°C for 7 minutes. Allow to cool. Roughly chop nuts and set aside.
To Serve
Place pavlova onto a serving dish. Gently fold the passionfruit curd through cream to form a marbled effect.
Top pavlova with cream. Drizzle with passionfruit pulp and scatter over macadamias and lemon balm.
