Pavlova with passion fruit curd
You need:
pavlova:
3 egg whites
1 teaspoon lemon juice
3 dl Dansukker Light Muscovado cane sugar
1 tsp cornstarch
Passion fruit curd:
3 passion fruits
50 g of butter
1 dl Dansukker White Syrup
2 tablespoons Light Muscovado cane sugar
squeezed juice of 1 lime
1⁄2 tbsp cornstarch
1 egg yolk
1 egg
Mascarpone cream:
3 dl whipping cream
can of mascarpone, 250 g
Garnish:
1 mango, cut into pieces
2 passion fruits, pitted
Do this:
1. Set the oven to 120°. Whisk egg whites and lemon until frothy. Add sugar and cornstarch a little at a time and beat until firm meringue.
2. Pipe circles (5 cm in circumference) of the meringue onto baking paper so that a pit forms in the middle. Bake for 30 min in the lower part of the oven. Take out and let cool on a wire rack.
Curd:
Scoop out the passion fruit in a saucepan and simmer with the butter and syrup for 2 minutes. Strain out the kernels and put the curd back on the plate.
Mix lime juice and cornstarch. Pour in the curd. Beat eggs and quickly pour in the curd. Whisk to a nice and creamy consistency.
Whip cream Add mascarpone. Turn together.
Click in the curd and cream into the meringue. Top with mango and passion fruit.
Recipe & photo: Dansukker
