Passionate about Passion Fruit

Passion Fruit n Pistachio Pavlova

The Pavlova is so versatile that you can pick and choose any of your favorite fruits to go with it. My top choice is definitely with passion fruit and apricot.

takes 2 hours

serves a big party

100 g pistachio nuts, coarsely grind

2 tsp corn flour

2 tsp vanilla extract

2 tsp white wine / cider vinegar

300g caster sugar

8 egg whites, whisked to soft peaks

400ml crème frâiche, whipped

4-6 passion fruits

6 apricots (or peaches), skinned

3 tbsp Grand Marnier

2 tsp icing sugar

• Preheat oven to 140C.
• The Meringue - Whisk egg whites till stiff and in a glossy mixture. Slowly add in caster sugar while whisking.
• The Pavlova - Blend in the corn flour, vanilla extract and vinegar mixture into the meringue. Fold in ½ portion of the pistachio nuts. Spoon the pavlova mixture onto the non-stick baking sheet. Swirl the edges and hollow out a dip in the centre. Bake the pavlova for 45 minutes to 1 hour. Leave it to cool down on a wire rack in the oven with the door opened.
• The Filling - Whisk crème frâiche with icing sugar till in whipped form at desired sweetness. Cut the apricots in wedges and scoop out the passion fruits.
• The Sauce – Purée 1/3 of the apricots with icing sugar and a dash of Grand Marnier in a blender. Add 1-2 piece of ice cubes if a lighter sauce is desired.
• The Serving - Spoon a layer of whipped cream on the pavlova. Spread the passion fruits followed by the peaches. Sprinkle the rest of the pistachio nuts on top.

Be sure you have a GIANT plate to handle 

this GIGANTIC piece of ART!

For tips on the meringue, 
refer to the recipe on baby pavlovas.