Lemon Curd and Passionfruit Pavlova
80% authentic · Modern Australian
A vibrant Pavlova variation featuring a tangy lemon curd and tropical passionfruit pulp layered over whipped cream, offering a delightful balance of sweet and tart flavors.
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Ingredients
- Egg whites4 large
- Caster sugar250g
- Cornstarch1 tbsp
- White vinegar1 tsp
- Heavy cream300ml
- Powdered sugar2 tbsp
- Lemon curd200g
- Passionfruit pulpfrom 3-4 passionfruits
- Mint leavesfor garnish
- Saltpinch
Steps
- 1
Preheat oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper and draw a 20cm circle.
- 2
Whisk egg whites with a pinch of salt until stiff peaks form.
- 3
Gradually add caster sugar, whisking until thick and glossy.
- 4
Gently fold in the cornstarch and white vinegar.
- 5
Spoon meringue onto parchment, shaping into a round nest with a well in the center.
- 6
Bake for 1 hour, then turn off oven and leave meringue inside to cool completely.
- 7
Whip heavy cream with powdered sugar until soft peaks form.
- 8
Spread whipped cream into the cooled meringue shell. Dollop lemon curd over the cream and spoon passionfruit pulp on top. Garnish with mint leaves.
