recipes
Passionfruit & Raspberry Pavlova
Try this delicious variant of this all time favourite Aussie dessert.....
serves 8
20 min prep
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ingredients
| 6 egg-whites 1½ cups caster sugar 1 tablespoon cornflour 2 teaspoons vinegar 1 teaspoon vanilla essence 300ml thickened cream, whipped 1 punnet fresh raspberries 170ml can John West Passionfruit Pulp in Syrup |
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instructions
step 1
Mark a 20 cm circle on baking paper and place onto a baking tray. Place egg-whites into a large bowl and beat until mixture is stiff. Gradually add caster sugar, beating well between additions until thick and glossy.
step 2
Fold in cornflour, vinegar and vanilla. Spoon mixture onto the paper circle. Using a spatula smooth mixture towards the top leaving decorative markings around the sides.
step 3
Bake in a preheated oven at 120°C for 1½ hours. Turn oven off and leave pavlova in the oven to cool completely.
step 4
Place cooled pavlova onto a serving plate and spoon cream and raspberries onto the top and drizzle with John West Passionfruit.
recipe tip
John West Passionfruit adds a tropical touch to any fruit combination.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1140kJ (272Cal) | 939kJ (224Cal) |
| Protein | 3.3g | 2.7g |
| Fat - Total | 7.1g | 5.9g |
| - Saturated | 4.7g | 3.8g |
| Carbohydrate | 47.5g | 39.1g |
| - Sugars | 44.9g | 37.0g |
| Dietary Fibre | 1.6g | 1.3g |
| Sodium | 54mg | 45mg |
| Potassium | 99mg | 81mg |
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Passionfruit & Raspberry Pavlova
Passionfruit & Raspberry Pavlova
Try this delicious variant of this all time favourite Aussie dessert.....
ingredients
6 egg-whites
1½ cups caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1 teaspoon vanilla essence
300ml thickened cream, whipped
1 punnet fresh raspberries
170ml can John West Passionfruit Pulp in Syrup
instructions
step 1
Mark a 20 cm circle on baking paper and place onto a baking tray. Place egg-whites into a large bowl and beat until mixture is stiff. Gradually add caster sugar, beating well between additions until thick and glossy.
step 2
Fold in cornflour, vinegar and vanilla. Spoon mixture onto the paper circle. Using a spatula smooth mixture towards the top leaving decorative markings around the sides.
step 3
Bake in a preheated oven at 120°C for 1½ hours. Turn oven off and leave pavlova in the oven to cool completely.
step 4
Place cooled pavlova onto a serving plate and spoon cream and raspberries onto the top and drizzle with John West Passionfruit.
serves 8 20 min prep recipe tip
John West Passionfruit adds a tropical touch to any fruit combination.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au