Recipe: Yummy Peach and passion fruit pavlova

Peach and passion fruit pavlova. For the sweetened whipped cream: DIRECTIONS. A Pavlova always makes a grand impression. Top it with the fruits of the season, in this case, ripe summer peaches and passion fruit pulp.

Turn the oven off and leave the pavlova to cool in the oven with the door ajar. Once cooled, delicately place pavlova on a serving dish. Gently spoon the mascarpone onto the pavlova. You can have Peach and passion fruit pavlova using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Peach and passion fruit pavlova

1. It's 3/4 tsp of caster sugar.
2. Prepare as needed of egg whites.
3. Prepare 1/2 cup of flaked almonds.
4. Prepare 300 ml of cream.
5. You need 1 tablespoon of icing sugar mixture.
6. You need 400 gm of tub sliced peaches, in juice, drained, chopped.
7. It's 2 of passion fruit halved icing sugar.

Top with sliced peaches and passion fruit pulp. Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a soft, nearly marshmallow-like center, but for this recipe, brought to us by renowned chef Jean-Georges Vongerichten, it is crisp and light. Line a large, flat baking sheet with baking parchment.

Peach and passion fruit pavlova step by step

1. Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan! Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar...
2. Using an electric mixer,beat eggwhites until stiff peaks form.. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown..Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form Pat peaches dry with paper towel!.
3. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 30 minutes. Spread with cream mixture.Top with peaches and passionfruit pulp- Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Tip egg whites into a large bowl. Turn out onto greaseproof paper sprinkled with toasted coconut. Allow the pavlova to cool slightly then spread with the Barker's Professional Peach & Passionfruit Patisserie Filling. Nigella's Lemon Pavlova (from SIMPLY NIGELLA) is a meringue base that is topped with lemon curd, whipped cream and flaked (sliced) almonds. The meringue base is also flavoured with some finely grated lemon zest.