Diwundrin
Well-known Member
- Location
- Nth Coast NSW Australia
Relatively easy recipe for Pav. It's old so you'll have to do your own conversions.
It makes a smallish pav to serve 4, 6 if kids are involved. The meringue is only an inch or 2 high, not those foam rubber looking things they pass off as pavs in buffets these days. This is the proper kind of, crisp shelled, gooey inside, meringue and very rich.
Passionfruit Pavlova
3 Eggs - separated.
7 (6 + 1) tablespoons white sugar
1 Lemon
1 Heaped dessertspoon butter
300 ml cream
1 heaped dessertspoon icing sugar.
2-3 Passionfruit pulp.
1. Beat 3 egg whites until stiff. Gradually add 6 tablespoons sugar and cotinue beating until peaks hold shape and mixture is glossy.
2. Spoon into greased plate and bake in moderate to cool oven until quite firm.
3. Mix the 3 egg yolks with one tablespoon sugar, juice of one lemon, and heaped dessertspoon of butter.
4. Place in basin over simmering water and stir until until it thickens. Allow to cool.
5 Whip 300ml cream with heaped dstspn icing sugar and pulp of 2-3 passionfruit until thick.
6. Spread the lemon mixture over meringue when cool, then pile in the whipped cream mixture.
Enjoy. Does it for me.
For cheats: If you can get those single serve Pavlova shells in a box, spread a little bought lemon butter (curd?) in them and just whip up the cream and passionfruit mix to fill. Not as good as home made meringue but a passable substitute.
It makes a smallish pav to serve 4, 6 if kids are involved. The meringue is only an inch or 2 high, not those foam rubber looking things they pass off as pavs in buffets these days. This is the proper kind of, crisp shelled, gooey inside, meringue and very rich.
Passionfruit Pavlova
3 Eggs - separated.
7 (6 + 1) tablespoons white sugar
1 Lemon
1 Heaped dessertspoon butter
300 ml cream
1 heaped dessertspoon icing sugar.
2-3 Passionfruit pulp.
1. Beat 3 egg whites until stiff. Gradually add 6 tablespoons sugar and cotinue beating until peaks hold shape and mixture is glossy.
2. Spoon into greased plate and bake in moderate to cool oven until quite firm.
3. Mix the 3 egg yolks with one tablespoon sugar, juice of one lemon, and heaped dessertspoon of butter.
4. Place in basin over simmering water and stir until until it thickens. Allow to cool.
5 Whip 300ml cream with heaped dstspn icing sugar and pulp of 2-3 passionfruit until thick.
6. Spread the lemon mixture over meringue when cool, then pile in the whipped cream mixture.
Enjoy. Does it for me.
For cheats: If you can get those single serve Pavlova shells in a box, spread a little bought lemon butter (curd?) in them and just whip up the cream and passionfruit mix to fill. Not as good as home made meringue but a passable substitute.
