Passion-Fruit-Pistachio-Pavlova

Recipe: Passion Fruit & Pistachio Pavlova

Served with a Mango & Lime Coulis, these crispy but gooey individual Passion Fruit & Pistachio Pavlovas are the perfect way to finish off a Sunday Lunch. The joy of this pudding is it can be made well in advance.

Serves: 10

Ingredients

200g Pistachio Kernels
4-5 / 150g Egg Whites
300g White Caster Sugar (Golden Caster Sugar can be used but the finished meringues will have a slight yellow tinge)
Pinch of Salt
1tsp Cornflour
1½ tsp Rosewater
1tsp White Wine Vinegar
12 Passion Fruit
450ml Double Cream
Flat Baking Tray
Baking Parchment

Method

  • Draw 10cm circles on the baking parchment – two sheets might be required – and set aside.
  • Preheat the oven to 110°C (fan assisted).
  • In an ideal world use a freestanding electric mixer otherwise get ready for a bicep workout… In a large mixing bowl, whisk the Egg Whites and a pinch of Salt to a soft peak stage.
  • Add the Cornflour, Rosewater and Vinegar and whisk again.
  • Whisk in the Sugar in 4-5 batches.
  • Keep whisking until the meringue is stiff and silky.
  • Dollop approximately 2tbsp / 60g into the centre of each circle. Then spread out to the edge of the line.
  • Make a well in the centre of each meringue and use the spoon to roughly peak the top to raise the edge and look rustic. This well will be filled with cream later on.
  • Sprinkle each meringue with half the Pistachio and pop them in the oven. Two shelves may be needed.
  • Cook for 1 hour, then turn the oven off and leave until completely cold, preferably overnight.
  • The meringues can be kept in an airtight container for a couple of days.
  • When ready to assemble, cut the Passion Fruit in half and scoop out the all the lovely juicy centre – pips and all – into a bowl and set aside.
  • Whisk the double cream until it starts to thicken. Don’t over whisk or it will separate. It needs to still be slightly soft – soft peaks again.
  • Splotch a spoonful of Cream onto each meringue then spoon the Passion Fruit over the top and sprinkle with the remaining Pistachio Nuts.
  • Perfect for a Summer Dinner party.

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