Desserts
British
BritishPavlova
A crisp-shelled, marshmallowy meringue piled with cream and fruit, in three tiers. Basic dresses a shop-bought meringue nest; Ultimate bakes a proper pavlova with passion fruit curd and fresh seasonal fruit.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Crisp marshmallow pavlova layered with passion fruit curd, Chantilly cream and tropical fruit.
Per serving£3.38
Total cost£13.50
Time2 hr 5 min
Ingredients for 4
- Meringue
- 5 free-range egg whites , room temperature
- 275 g golden caster sugar
- 1 tsp white wine vinegar
- 2 tsp cornflour
- Passion fruit curd
- 4 passion fruit , pulp and seeds
- 2 egg yolks
- 60 g caster sugar
- 40 g unsalted butter
- To finish
- 300 ml double cream
- 1 vanilla pod , seeds scraped
- 1 ripe mango , diced
- 150 g raspberries
Method
- Heat oven to 140C/120C fan. Whisk the egg whites to soft peaks, then add sugar gradually until thick and glossy.
- Fold through the vinegar and cornflour, spread into a deep 22cm disc and bake 85-90 minutes; cool in the oven.
- For the curd, gently cook the passion fruit pulp, yolks, sugar and butter until thickened, then chill.
- Whip the cream with the vanilla seeds to soft peaks.
- Spread the Chantilly cream over the cooled pavlova and ripple through half the passion fruit curd.
- Scatter over the mango and raspberries and drizzle with the remaining curd to serve.
Equipment
- stand mixer
- baking tray
- saucepan
- fine sieve
The three ways, side by side
Budget
Ready-made meringue nests with squirty cream and tinned fruit.
Better
Homemade meringue disc with whipped cream and fresh mixed berries.
Ultimate
Crisp marshmallow pavlova layered with passion fruit curd, Chantilly cream and tropical fruit.
