Individual Passionfruit Pavlovas

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September 9, 2016

Recipe by The Brick Kitchen

  • Cook: 30 mins


4 large egg whites at room temperature

pinch of salt

250g caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

1 tsp vanilla extract

Passionfruit Curd

¾ cup (or 200ml) fresh passionfruit pulp

¾ cup caster sugar (or a tablespoon more/less depending on how sweet your passionfruit is)

2 eggs

2 egg yolks

100g butter, cubed

To serve

200ml cream, whipped to soft peaks

icing sugar to dust

fresh passionfruit pulp (allow half a passionfruit per person)


1For directions visit The Brick Kitchen


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