See Also: Passion fruit and raspberry pavlova(recipes)
passion fruit(dictionary)
Passion fruit puddings(recipes)
Lime and passion fruit souffle(recipes)
Bramley apple and passion fruit cake(recipes)
A classic sponge cake (with passion fruit filling)(recipes)
Mango parfait with passion fruit and meringue stacks(recipes)
Passion fruit bhapa doi with dark chocolate mousse and pistachio kulfi(recipes)
Curry vegetable and green banana cake served with plantain salad and a passion fruit vinaigrette(recipes)
pavlova(dictionary)

Passion fruit and raspberry pavlova (recipes)






Serves 6-8



Preparation time

less than 30 mins



Cooking time

over 2 hours

















Ingredients



For the meringue4 large free-range egg whites225g/8oz caster sugar2 tsp cornflour1 tsp white wine vinegarFor the topping400ml/14fl oz double cream8 passion fruit, cut in half 300g/11oz raspberriesfresh mint sprigs, to garnish



Method



1. Preheat the oven to 140C/285F/Gas 1.2. For the meringue, place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.3. Add the sugar, a spoonful at a time, continuing to whisk until firm peaks form when the whisk is removed and the mixture becomes glossy and smooth.4. Whisk in the cornflour and vinegar.5. Line a baking sheet with baking paper and spoon the mixture onto the tray in a large round.6. Transfer to the oven and bake for ten minutes, then turn the heat down to the lowest setting and leave for 2-3 hours, or until crisp but uncoloured. Remove from the oven and allow to cool, then place onto a serving plate.7. For the topping, place the double cream into a bowl and whisk until soft peaks form when the whisk is removed.8. Spoon the pulp from half of the passion fruit into the cream, along with half of the raspberries, and fold together gently.9. To serve, spoon the cream mixture onto the centre of the meringue. Top with the remaining passion fruit halves and raspberries and garnish with mint.