Passionfruit Pavlovas
SHOTT is crafted
in New Zealand

Passionfruit Pavlovas

An exotic twist on a modern classic.  A great end to any dinner party! 

  • Dessert
  • Medium

Ingredients

  • 200mL SHOTT Passionfruit
  • 500mL Whipping Cream
  • 5 Egg Whites
  • 1.5 Cups Caster Sugar
  • 1 Teaspoon White Vinegar
  • 1 Teaspoon White Vinegar
  • 1 Tablespoon Cornflour
  • Garnish: Fresh Fruit

Method

  1. Preheat oven to 180°C.
  2. Beat the egg whites and the sugar until peaks start to form.
  3. Fold in the vanilla, corn flour and vinegar and beat for another 3-5 minutes.
  4. Using a knife, mould the mix into a cake on a sheet of baking paper.
  5. Turn down the oven to 100°C, place the mix in the oven and bake for 1 hour.
  6. Turn off the oven, open the oven door slightly and leave the Pavlova in the oven to cool.
  7. To garnish, mix 100mL of the SHOTT Passionfruit into the cream and beat together.
  8. Decorate the pavlova with the passionfruit-flavoured cream and the fresh fruit.
  9. Drizzle over the remaining SHOTT Passionfruit.
  10. Serve & enjoy.

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