Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 34

The trick to choosing good passion fruit is to select those that are really wrinkly (sometimes looks can be deceptive), as these will yield the most juice and the sweetest pulp.

Serves six, but four people may find it more than easy to polish them off.

3 egg whites

a very small pinch of salt

175g caster sugar

1 teaspoon cornflour

½ teaspoon white wine vinegar

For the topping:

300ml double cream

6 tablespoons passion fruit curd (or lemon, if you can’t get it)

6 large passion fruit

Preheat the oven to 140°C/Gas Mark 1. Lightly grease a large baking tray and line with a sheet of non-stick baking paper.

Put the egg whites into a large, dry mixing bowl, add the salt and whisk with a hand-held electric mixer until the eggs form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, to make a very stiff, glossy meringue. Whisk in the cornflour and vinegar.

Drop 6 even-sized spoonfuls of the mixture onto the prepared baking sheet, well spaced apart, and flatten them slightly with the back of the spoon, making a small dip in the centre. Bake for 45 minutes then turn off the oven and leave them inside to go cold – this will stop them cracking and collapsing.

Just before serving, whip the cream in a bowl into soft peaks and cut the passion fruits in half. Randomly spoon the curd over the whipped cream in the bowl and, as you spoon it out on top of each pavlova, swirl together briefly. Finish each pavlova with a scoop of passion fruit pulp and scoff.