Blueberry, lemon and passion fruit pavlova recipe
Prep time: 20 minutes | Cooking time: 5-6 hours
SERVES
10
INGREDIENTS
For the meringue
8 egg whites
400g caster sugar
For the topping
400ml double cream
4 tbsp good-quality lemon curd
1 punnet blueberries
3 passion fruits
METHOD
Preheat the oven to 90C/70C fan/lowest gas.
Whip the egg whites in a very clean bowl to the soft peak stage. Keeping the whisk running, start to add the sugar one tablespoon at a time (don’t even try rushing). Continue to whisk until, when you place a little of the meringue between your thumb and forefinger, it doesn’t feel gritty. If your meringues “bleed”, it is because you are adding the sugar too quickly or not blending the sugar and egg whites properly.
Draw round a large dinner plate on a piece of parchment and place this on a large flat baking sheet. Pipe or spoon small blobs within the circle until it is full, then transfer the remaining meringue mixture into a piping bag and pipe small meringue kisses (teardrop shapes) on to another lined baking tray.
Place in the oven and leave for five to six hours (or even longer – keeping it low and slow will ensure really white meringues).
The meringue should lift away from the paper; if there is any resistance, leave it for longer. Remove from the oven and leave to cool completely before carefully lifting the meringue circle and separate kisses from the parchment.
For the filling, whip the cream to very soft peaks (the lemon curd will thicken it, so don’t over-whip). Fold in the lemon curd and spoon this over the meringue, piling it up, and tumble over the blueberries. Cut the passion fruits in half, taking care to save the juice, and spoon the flesh over the blueberries.
Finish with the meringue kisses dotted on top.
