In September, Patrick and I grabbed a storage bin and harvested 18 gallons of passion fruits from my dad's yard. I've been experimenting with passion fruits with success by incorporating the pulp in different desserts like my passion fruit mochi cupcakes and adaptation of Serious Eat's olive oil cake.
Every year when we get a new harvest of fruits, Patrick makes this dreamy passion fruit curd using a Martha Stewart recipe. We usually toss the egg whites in the trash, but this year the thought of a pavlova immediately came to mind as both a perfect complement to the curd and a great way to use leftover egg whites.
This passion fruit curd pavlova is full of fun textures that are extremely pleasing to the mouth. Hand-whipped cream layered on top of silky smooth, sweet and tart curd layered on top of a crackly meringue cake with an irresistible marshmallow belly. It's an incredibly easy dessert to make that's guaranteed to impress.
Passion Fruit Curd Pavlova
Adapted from Nigella Lawson's Lemon Pavlova
Serves 8 to 12
- 6 egg whites
- 375 grams caster sugar
- 2½ teaspoons cornstarch
- 1 lemon, finely grated with a microplane
- 300 mL (1 1/4 cup) heavy cream
- passion fruit curd, as much as you desire
- Preheat the oven to 180°C/350°F and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle the cornflour over the meringue, then add in grated zest of 1 lemon and add 2 teaspoons of lemon juice.
- Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
- Place in the oven, then immediately turn the temperature down to 150°C/300°F, and cook for 1 hour.
- Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open.
- Whisk the heavy cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.
- Put the passion fruit curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little.
- Using a spatula, lightly spread the passion fruit curd on top of the meringue base. Top with the whipped cream. If desired, garnish with passion fruit seeds.