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