How to Cook Perfect Peach and passion fruit pavlova

Peach and passion fruit pavlova. Top it with the fruits of the season, in this case, ripe summer peaches and passion fruit pulp. Add the second meringue circle to the top and spread the remaining whipped cream on top. Arrange peach slices and scoop passion fruit pulp all over the top.

Shimmery poached peaches crown the top of this classic pavlova dessert. Brown-Sugar Peach Pavlova. this link is to an external site that may or may not meet accessibility guidelines. Recipe courtesy of Food Network Kitchen. You can cook Peach and passion fruit pavlova using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Peach and passion fruit pavlova

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

Top the meringue with the whipped cream and passion fruit. Whip the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in. Lemon and passion fruit are a classic pavlova topping, but James adds a twist by using a creamy posset instead of lemon curd. Once cooked, allow the pavlova to cool slightly before removing from the baking tray using a palette knife.

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.

Transfer to a cooling rack and set aside. A crown of crisp meringue, made irresistible with tangy lemon and passion fruit curd, whipped cream and melted white chocolate. Poor old New Zealand still claims ownership over the pav, but like a big brother stealing toys from the younger, the dessert has become, in the eyes of. Cut the passionfruit into halves then, using a small sieve over a jug or bowl, spoon the juice and seeds into the sieve, pressing all the juice out into the jug. Such an imaginative twist on Pavlova and so delicious!