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Method

1. In a saucepan, over medium heat bring 2 cups of water to a simmer.

2. In a heatproof bowl, whisk egg, egg yolks, sugar until well combined. Add the passionfruit pulp and whisk until smooth.

3. Place the bowl on top of the saucepan of simmering water and stir egg mix until it thickens and reaches 70C. Use a kitchen thermometer to test.

4. When it reaches a custard-like consistency, turn off heat and stir in butter a little at a time. Let it cool to thicken further before spooning over pavlova, top with whipped cream, fresh berries and passionfruit.

Ingredients

Country Chef pavlova base

ml thickened cream, whipped

fresh berries

passionfruit

Passionfruit curd

egg yolks

egg

cup sugar

cup fresh passionfruit pulp

g butter, cubed

Pavlova

4.3
(7)
  • 12 Serves
  • 15 minutes
  • 20 minutes

An easy but impressive dessert of sweet and sour, bursting with passionfruit flavour. Perfect for entertaining on those endless summer nights
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Ingredients

12 Serves*
 Country Chef pavlova base
375 ml thickened cream, whipped
 fresh berries
 passionfruit
Passionfruit curd
4 egg yolks
1 egg
1/3 cup sugar
1/4 cup fresh passionfruit pulp
80 g butter, cubed
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a saucepan, over medium heat bring 2 cups of water to a simmer.
  2. In a heatproof bowl, whisk egg, egg yolks, sugar until well combined. Add the passionfruit pulp and whisk until smooth.
  3. Place the bowl on top of the saucepan of simmering water and stir egg mix until it thickens and reaches 70C. Use a kitchen thermometer to test.
  4. When it reaches a custard-like consistency, turn off heat and stir in butter a little at a time. Let it cool to thicken further before spooning over pavlova, top with whipped cream, fresh berries and passionfruit.

Easy Swap

Try classic Lemon curd instead by swapping with the passionfruit and use any in season fruit decorate your pavlova. Mangoes and cherries are great at Christmas.

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