Passion Fruit & Lemon Pavlova
Ingredients
4 free-range egg whites
225g (8oz) caster sugar
1 tsp cornflour
1 tsp lemon juice
1 tbsp icing sugar
For the topping:
150ml Double Cream
250g (9oz) Peach and Apricot Yogurt
Grated zest of 1 lemon
1 tbsp lemon juice
4 passion fruit plus tropical fruit – such as 1 mango, kiwi, pineapple or papaya, sliced
To decorate:
Grated zest of 1 lemon
Sprigs of mint
Try it with...
Method
- Preheat the oven to 140°C/275F/Gas Mark 1. Line a baking sheet with baking parchment and draw a 23cm/9inch diameter circle onto it.
- Whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Fold in the cornflour, lemon juice and zest.
- Spoon the meringue onto the circle on the baking parchment. Form the sides of the meringue into peaks.
- Place into the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely, or leave overnight.
- Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for 1-2 days. It can also be frozen for up to 1 month.
- To assemble the pavlova, whip the double cream until thick, then mix with the yogurt, lemon juice and icing sugar. Spoon the mixture onto the meringue.
- Cut the passion fruit in half and scoop out the pulp. Spoon over the yogurt. Place slices of the tropical fruit over the top of the passion fruit. Serve immediately.
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