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Tamborine Mountain Distillery

Pavlova with Passionfruit Liqueur Coulis

TOTAL TIME: 1 Hour 20 minutes     |     SERVES: 8-10 servings

 


INGREDIENTS

5 Egg whites, at room temperature
350g Caster sugar
1 tsp Vinegar
1 tsp Vanilla essence
1 tsp Cornflour
A pinch salt
1 1/4 cups Cream
2 tbsp Icing Sugar
3 Passionfruit, pulped
1/2 punnet Strawberries, sliced
1/2 punnet Blueberries

COULIS INGREDIENTS

3 tbsp Passionfruit juice
1 tbsp Caster sugar
2 tsp Cornflour
1 tbsp TMD Passionfruit Liqueur

DIRECTIONS

Preheat oven to 120°C. Place a piece of baking paper on a baking tray and mark a circle on it using a dinner plate and tracing around it

Whip the egg whites and salt using an electric mixer until thick

Add the sugar a tablespoon at a time, beating well after each addition. Add cornflour, vinegar and vanilla and continue to whip until just combined.

Fill the meringue onto the circle of the baking paper. Bake in oven for 1 hour or until meringue is dry. Leave pavlova in oven turned off with the door ajar to cool completely for another hour.

Whip the cream and icing sugar until stiff and spoon over the top of the pavlova. Spoon cream onto the top of pavlova.

For the coulis, combine the passionfruit juice, sugar and cornflour in a saucepan. Stir over low heat until thickened. Remove from the heat and stir in the liqueur. Let it cool down.

Spoon passionfruit pulp, strawberries and blueberries over the cream, then add the Passionfruit coulis on top and serve.