Passion fruit pavlova

Mini Pavlovas with Passionfruit Curd - Passionfruit Australia

This Caribbean pavlova makes a spectacular dessert, piled high with mango and passion fruit, roasted pineapple and coconut, and drizzled with toffee sauce.

Serves 6-8 peopleMakes: 1 x 10 inch pavlovaTime: 1.5-3 hours + cooling timeIngredients:4 egg whites (at 30g each)200g caster sugar1tbsp white wine vinegar2 tbsp cornflour1 tbsp vanilla bean paste/extract (optional)-400ml double cream1 tbsp seasonal local honeyPinch of maldon sea salt2 large mangoes, sliced150ml mango puree4-5 passion fruits, seedsPomegranate seedsCrushed pistachios -Method: • Preheat the oven to 100C fan/ 120C oven. • Prepare a baking sheet, lined with baking paper. • Place…

I love a good pavlova. If you know what you're doing, they're easy to throw together, but they look amazing. They're also endlessly customizable. My go-to is a pavlova with whipped cream, juicy berries, and a red berry compote. But in honor of passion fruit season, I decided to make a pavlova with passion fruit

A pavlova always makes a grand impression. The sublime combination of juicy peaches and tart-sweet passionfruit, billowy whipped cream and chewy-crisp meringue, is certain to make you swoon.

This prodigious pavlova recipe from Nigella Lawson will provide a stunning finish to any dinner or Christmas party.

In this pavlova recipe, the little meringue nest is garnished with fruit full of sunshine, coconut and basil whipped cream, for a surprising and delicious blend of flavours.

This quick passion fruit curd (passion fruit butter) is rich, bright and tangy. It pairs perfectly with everything from tarts to cheesecakes, scones and of course pavlova!

A summery take on this Australian Classic. Layers of crisp meringue with a soft interior, come together with lime whipped crème fraîche cream, juicy mangoes and passion fruit pulp for the ultimate light dessert.