Passionfruit Curd Pavlova
From memory, I think the first time I’ve ever had a Pavlova was at Mounties buffet, which was our local club. Initially, I wasn’t a huge fan because I found the meringue to be too eggy, stupid thought I know, considering the base is just eggwhites and sugar, I guess my tastebuds was just not developed enough at that time. Fast foward a couple of years later, a good friend of mine, Sue, bought me a Pavlova from Helen’s in Yagoona. Hands down, one of the best dessert I have ever eaten. I loved the contrasting textures of the meringue, from the crispy exterior to the soft chewy center.
Since that eventful day, I have constantly been on the look out for the perfect Pavlova recipe. After years of searching, I was ready to give up, until NYE last year. Judy, one of my bestie brought along a Pavlova, albeit a little burnt, it was delicious. I later found out it was a Bill Granger’s recipe.
Whenever I have a party or am invited to a party and I want to bake a simple dessert that is sure to impress, I’d usually bake Bill’s Pavlova. This year, I think it would be a great idea to serve a Pavlova at your christmas dinner or lunch, better yet, make mini ones and give them away.
The thing I like most about this Pavlova is that you are able to modify it to your liking, for example use fresh fruits that are in season, change the topping, use curds, honey, whatever takes your fancy. This festive season, give this Pavlova a go, I’m sure everyone will be begging for more.
Pavlova with Yoghurt Cream- Bill Granger’s Recipe
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 11/3 cups (310g) caster sugar
- 1 tablespoon cornflour
- 2 tablespoons arrowroot
- 2 teaspoons white vinegar
- 300ml thickened cream, lightly whipped
- 300ml plain yoghurt
- Line a baking tray with baking paper and draw 5cm diameter circles on the paper.
- Place the egg whites, cream of tartar and vanilla into a clean dry bowl and beat until stiff peaks form.
- Add sugar 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.
- Stir in the cornflour, arrowroot and vinegar.
- Pipe meringue to fill the circles on the paper.
- Turn oven to 150C.
- Place in oven and bake for 30 minutes, then turn oven off and leave in oven until completely cool.
- Meanwhile, to make the yoghurt cream, whip the cream and fold the plain yoghurt through it.
Passionfruit Curd- Bill Granger’s Recipe
- 75mls Freshly squeezed Lemon Juice
- 1 whole egg
- 70 grams caster sugar
- 30gm Butter
- Place the Lemon Juice, eggs and sugar in a heatproof bowl and place that bowl over a saucepan with simmering water (aka the double boiler method).
- Whisk continuously until the mixture begins to thicken. This whisking will probably take up to about ten minutes at the most.
- Once the mixture has thickened take it off the heat and whisk in the cold butter. Let the curd cool.
Macerated Strawberries
- 1 punnet Strawberries
- 1 tablespoon good Quality Balsamic Vinegar
- 4 Tablespoon caster sugar
- Dice strawberries into small pieces, mix with balsamic vinegar and caster sugar.
- Mix well and refrigerate.
To Assemble the Pavlova
- Pour half a tablespoon of yoghurt cream in to the hollows of the Meringue.
- Pour half a tabespoon of the passionfruit curd on to the yoghurt cream.
- Top with the chilled macerated strawberries and add fresh blueberries.
Author
By linda
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This article was written on 06 Dec 2010, and is filed under Dessert Recipes, Recipes.
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loooooooooks yummmmmmy…
we made mini pavlova with whipped cream and berry compote this weekend for a party, they were a HIT!
ohhh and passionfruit pulp…
These are so beautiful and summery! It’s the good old aussie pav, all grown up
Also I have fond memories of the Mounties Buffet hahaha! Does it still exist?!
LOL Yeah Mounties still exists Lisa. Although I haven’t been in such a long time
yummm i love pavs! and mini pavs are just so much cuter!
chocolatesuze´s last [type] ..Rise Restaurant- Darlinghurst – Sayonara dudes! 8
Oh, these are gorgeous. I have fond memories of pavlova as we used to have our annual xmas/pool party’s at my friend’s place and her mum would always make pavlova. So old skool, I love it!
Betty @ The Hungry Girl´s last [type] ..Baffi and Mo- Redfern
Deliciously summer!
Fiona´s last [type] ..Thirteen
Gotta love Billy Granger! This dessert looks adorable and so summery…… Love it!
Ellie (Almost Bourdain)´s last [type] ..Cendol Mung Bean Jelly Noodles- Salted Coconut Milk and Palm Sugar & Lime Granita
Oh, that’s just so perfect! I like Bill’s brown sugar pav too
Tina@foodboozeshoes´s last [type] ..Miscellaneous clean up 2
Linda, beautiful pavlova – really classy and I like serving them in individual portions as there is NO WAY I would share something that looked this good
Once upon a time I made a beautiful, stunning pavlova. It was full sized to serve lots of people, and featured a fresh homemade rhubarb cream that I’d made up, along with gorgeous, gorgeous strawberries. It was the prettiest dessert I’ve ever made.
I took it to my book club, where it was exclaimed over and about half was eaten (everybody else made dessert too, so unfortunately it didn’t get fully consumed). I got home and it was raining. Carrying my treasure towards the door, I slipped and fell – pav went flying and the plate broke.
I’d be lying if I said I didn’t sit there on my arse in the mud, eating every bit of pav that hadn’t yet *actually* touched the ground.
I like it THAT much
The End.
PS – never had it with yogurt, have always used whipped creams of various flavors. Will have to try this and see if I like it.
Kelly´s last [type] ..It’s Been 387462875 Years!
Pretty and picture perfect. My solution for using up my eggwhites in the next couple of weeks
I love pavlova! Full stop!
Bill Granger is the Man! Have always been impressed with the quality of his recipes, and this pavlova is no exception. Beautiful!
Emma @CakeMistress´s last [type] ..Fruit Mince Pies
pavlova is truly a wonderful thing. I have never made one before, but I have definitely eaten a few in my time!
Susan´s last [type] ..Lemon Salmon Pasta
I assume there was meant to be passionfruit in the passionfruit curd? haha. I’ve tried Helen’s pavlovas. Absolutely gorgeous. Its probably the only shop that hasn’t come and gone in Yagoona!
These look incredible – so much so that this is what I’m going to be making for Christmas dessert for the family this year. Thanks