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Passionfruit pavlovas
You might know it as granadilla, or recognise it as passionfruit… but what’s in a name? Call it by any other name, it will taste as sweet!
Serves 8
4 eggs
120g Castor Sugar
Whipped cream
Passionfruit coulis*
Whisk 4 egg whites until soft peak stage. Slowly whisk in 120g castor sugar until thick and glossy. Pipe towers as well as small meringues on a baking paper-lined tray. Dry in a 100ºC oven for 3 hours or until crisp. Fill the towers with whipped cream and top each with a smaller meringue. Serve on a pool of passionfruit coulis.
*Make passionfruit coulis by simmering the pulp of 12 passionfruit with ½ cup sugar and allow to cool.
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