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Vanilla Pavlova with Vanilla Bean Whip, Passion Fruit Curd and Pineapple Boba

Shanna
Vanilla Pavlova with Vanilla Bean Whip, Passion Fruit Curd and Pineapple Boba. Pavlova recipe from Donna Hay
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 6 hours
Total Time 8 hours
Servings 6 -10 servings

Ingredients
  

  • For the Pavlova
  • 6 large egg whites room temperature. Reserve yolks for passion fruit curd.
  • 1 ½ C sugar super fine granulated is preferred
  • 2 tablespoon corn flour
  • 2 teaspoon white vinegar
  • 1 teaspoon vanilla extract

For the whipped cream

  • 1 ½ C Heavy Cream
  • 1 tablespoon vanilla paste
  • ¼ C powdered sugar or more if a sweeter cream is desired
  • Toppings:
  • 1 cup Passion Fruit Curd recipe linked in post
  • 3-4 Kiwi peeled and sliced
  • ½ C fresh Raspberries
  • ½ C Pineapple Boba drained
  • Powdered sugar

Instructions
 

  • Preheat oven to 300 Deg F.
  • Draw an 8” circle in the middle of parchment paper and place on a baking sheet
  • In a bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form, about 6 minutes. Add in the sugar in a slow stream, one quarter of a cup at a time. Once added, stop the mixer and scrape down the sides then whip on high for 3 minutes. Stop to scrape down the sides and add in the vanilla and vinegar and whip on high for another 2 minutes. Sift the cornflower over the top and fold in until completely combined
  • Take a tiny bit of meringue and smear it under the corners of the parchment to stick it to the baking sheet. Using a large cookie or ice cream scoop, scoop out the meringue into the middle of the circle on the parchment paper. Spread the meringue to about a half an inch away from the edges of the circle then using an upwards motion with the spatula, build up the meringue to about 5- 6 inches high on the sides, edges can be slightly higher than the middle.
  • Place in oven and immediately lower heat to 250 Deg F. Bake for 1 hr 30 minutes. Turn off the heat and crack the oven door slightly, using a towel to keep it open. Let cool completely before removing from oven.
  • While the pavlova is baking make the whipped cream and passion fruit curd.
  • For the whipped cream pour the cream into a bowl and whip to almost stiff peaks. Add in the vanilla bean paste and ¼ c of powdered sugar. Taste and add more powdered sugar if desired, keep chilled until ready to use.
  • Once the pavlova is cooled carefully remove from the parchment paper and place on a serving plate or cake stand. Top with the whipped cream. Spoon about ⅔ of a cup of the passion fruit curd over the top of the whipped cream then place the slices of kiwi all over the top in any pattern you would like. Place the raspberries around then sprinkle with the boba and a light dusting of powdered sugar. Serve immediately
  • Best eaten the same day, you can keep it chilled up to two days tightly wrapped with plastic wrap. The meringue will start to soften but not too much.

Notes

You can use either store bought curd or make my passion fruit curd recipe. Make it a day ahead of time so it is nicely chilled and ready to go when assembling the pavlova.