Pavlova with Passionfruit Sauce
What do u do when ur hb brings home two big plastic bags full of fresh fruits? well thats what he did.. he bought a big punnet of strawberries, a pack of raspberries, a pack of blueberries, passionfruit and also mangoes..
Last Monday was free time for me.. i knew i would be busy fm yesterday onwards and thought maybe i shud just sit down and relax.. after not doing anything for 2 hrs i felt really tired.. ? ya know.. i am not used to just sitting around.. even when Lisa is cleaning my place i would be busy cleaning my kitchen.. so what did i do? i went online looking for new recipes.. decided to log on my FB and post something like "what to bake" on my wall. Bef i knew it there were a few ppl (including my cheeky hb) that commented and Pavlova was one of the choice.. hb has been asking me to bake him his mom's cookies and also Pavlova.. hes super particular on how the texture of Pavlova shud be .. its no longer abt how u whisk ur egg whites and sugar.. its abt the colour and also the texture of the pavlova.. it has to be melt in ur mouth.. humppp fussy guy!
Anyway long story short.. i decided to whip it up for him.. baked it for an hr and the moment he got home.. i prepared the passionfruit sauce... after we had our dinner.. all four of us sat in front of our Pavlovas and ate like theres no tmrw.. the sourness fm the fresh fruits... the sweetness fm the meringue.. the creaminess fm the double cream and also the sweet and sour of the thick passionfruit sauce gives this dessert a number one ranking in our family... hb loves it.. hairi loves it.. i love it and sonia.. err well.. she was too busy licking the cream off her spoon that bef she knew it.. the whole thing was gone lol
The Pavlova recipe is fm Donna Hay .. i decided to double the recipe and got two big and 8 small Pavlovas.. u can keep ur meringue in an airtight container for 5 days.. maybe more.. no harm done.. the next time u hv guest or u feel like having dessert.. all u need to do is to slice ur fresh fruits and whip ur double cream.. easy peasy!
So ok.. i will let u guys feast ur eyes on this wonderful Pavlova.. whip it today ok ( statement is especially to Ninaz, Uswani, Linad n Zaharah hahaha) cos really.. it doesnt take alot of effort ... err well except .. the temp of ur oven has to be lowered bef u bake it and do leave it in ur oven for an hr bef u take it out.. :o) The secret to a good Pavlova is a moist and creamy centre.. it is not a full meringue which is all crunchy...so says the husband...hehe..
Ingredients for the passion fruit sauce
150 gm passion fruit flesh
50 gm granulated sugar
20 gm water
2 gm cornflour
To make the Passion Fruit Sauce, in a small saucepan, place the passion fruit flesh, water, sugar and cornflour, well mixed. Cook over a low heat until the sugar dissolved. Bring the sauce to the boil, stirring occasionally, then cover the pan and remove from the heat. Let cool and chill for 1-2 hours until cold.
150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1/2 tsp vanilla extract (if u wish to hv a white Pavlova .. omit vanilla ok)
1 cup (250ml) single (pouring) cream
1/2 cup passionfruit pulp (approximately 4 passionfruit)
250g strawberries, hulled and halved
(I used strawberries, raspberries, blueberries and mangoes)
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the Pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.
Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 18 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue..
Ok i hv to go.. i hv to pipe fillings on all my 200 oadd macs and also bake one more layer cake for a customer bef sending it off to Goodwood Park Hotel.. hv a fun day everyone!
* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.