Recipe: Passionfruit Curd Pavlova.
Pavlova is easily one of the most mouth-watering desserts out there. Deliciously sugar-crusted on the outside, yet airy and soft on the inside, what’s not to love?
At anydaymade, we’ve added our own special twist to the classic meringue recipe. The secret ingredient? Our signature ADM passionfruit curd. Fresh, creamy, and utterly delectable, this recipe is perfect for every occasion. Go on, give it ago… You won’t regret it.
For the pavlova.
- 4 Egg Whites.
- 250g caster sugar.
- 1 teaspoons cornflower.
- 1 teaspoon vanilla extract.
For the topping (anydaymade style).
- Punnet of raspberries.
- Handful of pistachios.
- 55g caster sugar.
- 350ml double cream.
- 75g ADM passionfruit curd.
Preheat the oven to 150 degrees Celsius. Lay a sheet of baking parchment on a baking sheet and draw a 23cm (9inch) circle on it. For ease, use a dinner plate as a template.
Place the egg whites in a large mixing bowl. Whisk until soft and pillowy.
Once the egg whites have reached the desired consistency, add the caster sugar one teaspoon at a time, whisking well after each addition. Do this until all the sugar has been added.
Add cornflour and vinegar to the mix and whisk until combined.
Spread the meringue out to cover the circle on the baking parchment. Make sure you build up the sides so that they are higher than the middle.
Place in oven and immediately turn the heat down to 150 degrees Celsius. Bake for around one hour, or until the meringue is hard to touch. Turn oven off and allow meringue to cool whilst still inside (door closed).
Whilst the meringue is cooling, place cream, sugar, and vanilla essence in a mixing bowl. Using an electronic mixer, beat until thickened and silky smooth.
One hour before serving, top your pavlova with whipped cream. Using a teaspoon, spread the passionfruit curd throughout the cream. Decorate with raspberries and a sprinkle of pistachios (deshelled). Pop in the fridge for an hour. When set, serve, and enjoy!
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