- 1:45 Prep
- 1:15 Cook
- 12 Servings
- Capable cooks
Nothing adds zing and pizzazz to Pavlova quite like passionfruit!
Ingredients
- 6 eggwhites
- 1 1/2 cups caster sugar
- 1 tablespoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 300ml thickened cream
- 1 tablespoon icing sugar mixture
- 4 kiwifruit, peeled, sliced
- 2 passionfruit, halved
Method
- Step 1Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.
- Step 2Using an electric mixer, beat egg-whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour, vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.
- Step 3Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven with door slightly ajar.
- Step 4Using an electric mixer, beat cream and icing sugar until soft peaks form. Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit and passionfruit pulp. Serve.
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
935 kj
Energy
9g
Fat Total
6g
Saturated Fat
1g
Fibre
3g
Protein
26mg
Cholesterol
37.33mg
Sodium
31g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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