How to Prepare Perfect Peach and passion fruit pavlova

Peach and passion fruit pavlova. A Pavlova always makes a grand impression. Top it with the fruits of the season, in this case, ripe summer peaches and passion fruit pulp. Learn how to make this updated version of an Australian classic with spiced peaches and passionfruit by delicious. magazine senior food editor, Phoebe Wood.

Pat peaches dry with paper towel. Turn meringue onto prepared baking paper. Top with peaches and passionfruit pulp. You can cook Peach and passion fruit pavlova using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Peach and passion fruit pavlova

1. You need 3/4 tsp of caster sugar.
2. It's as needed of egg whites.
3. Prepare 1/2 cup of flaked almonds.
4. Prepare 300 ml of cream.
5. Prepare 1 tablespoon of icing sugar mixture.
6. You need 400 gm of tub sliced peaches, in juice, drained, chopped.
7. You need 2 of passion fruit halved icing sugar.

Roll up meringue from one long end to enclose filling. Whip the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in. Make the perfect pavlova with this easy pavlova recipe. Tips on how to make a pavlova with a crisp meringue shell and soft, chewy marshmallow This pavlova looks beautiful!

Peach and passion fruit pavlova step by step

1. Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan! Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar...
2. Using an electric mixer,beat eggwhites until stiff peaks form.. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown..Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form Pat peaches dry with paper towel!.
3. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 30 minutes. Spread with cream mixture.Top with peaches and passionfruit pulp- Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

I love the combination of it with passion fruit, must be so tasty. Totally agree with you that once in a while pavlova for dessert is. A Pavlova always makes a grand impression. Top it with the fruits of the season, in this case, ripe summer peaches and passion fruit pulp. Lemon and passion fruit are a classic pavlova topping, but James adds a twist by using a creamy posset instead of lemon curd.