Passionfruit and Coconut Pavlova Stack
Ingredients:
6 large egg whites (room temperature)
1 1/2 cups (330 g) powdered sugar
1 1/4 teaspoon cornstarch
1/2 teaspoon cream of tartar
1 1/4 teaspoon white wine vinegar
Finely chopped grated lime zest for sprinkling
passion fruit curd
6 large passion fruits (total 810 g)
2 eggs (room temperature)
1/2 cup (110 g) powdered sugar
chilled unsalted butter 60 g, chopped
coconut cream
coconut cream 400 ml can, chilled overnight
2 tablespoons coconut rum (or coconut liqueur), optional
heavy cream 300 ml
1 vanilla pod, split and scraped out
Passionfruit and Coconut Pavlova Stack
Preparation:
Preheat oven to 150 °C/130 °C fan oven. Line 3 baking trays with baking paper, draw a 18cm circle on each, then turn the baking paper over. Whip
egg whites with a pinch of salt. Gradually add sugar until shiny, firm peaks form. Combine cornstarch, cream of tartar, and vinegar. Arrange in a circle on a tray and bake at a reduced temperature of 140°C/120°C for 1 hour, then cool in the oven for 3 hours or overnight.
For Quark, strain the passion fruit to make 50 ml of juice. Boil the juice, eggs and sugar until thickened. Stir the butter until smooth. Chill for 2 hours.
For coconut cream, whip the coconut cream until stiff peaks form. Add rum or liqueur, if using. Beat the thick cream with the vanilla until stiff peaks form, then mix with the coconut cream.
Mix together the meringue disc, one third of the coconut cream, and one third of the quark. Repeat layers and finish with passion fruit seeds and lime zest.
Preparation time: 30 minutes | Conditioning time: 1 time | Cooling time: 3 hours | Total time: 4 hours 30 minutes
Kcal: 320 kcal | One person before: 8 people before