July 27th, 2017
From 100 Ways with Eggs, by Ryland Peters & Small.
Begin by making the Passion Fruit Curd. Place the pulp of the passion fruit in a food processor and blitz to loosen the seeds. Strain into a jug/pitcher using a fine mesh sieve/strainer. Put the egg and egg yolks in a medium mixing bowl and whisk to combine. Set aside.
Put the butter with the sugar and strained passion fruit juice in a small heavy-bottomed saucepan or pot set over a gentle heat, and stir until the butter has melted and the sugar has dissolved.
Pour one-third of the butter mixture into the whisked eggs, then return to the pan.
Continue to cook gently, stirring continuously with a wooden spoon, until the mixture has thickened and coats the back of the spoon. It is important not to let the mixture get too hot as it will scramble the eggs and may curdle.
Remove from the heat and stir through the lime juice and the pulp of the remaining passion fruit.
Press a piece of clingfilm/plastic wrap onto the surface of the curd to prevent a skin forming and set in the fridge for 1 hour, or until chilled. Preheat the oven to 180ºC (350ºF) Gas 4.
Draw a 25-cm/10-inch diameter circle onto a piece of baking parchment, then turn the paper over and place on a baking sheet.
In a clean, dry bowl, whisk the egg whites and salt to soft peaks. Add the sugar, one-third at a time, whisking after each addition until the peaks become stiff and shiny. Sprinkle the cornflour/ cornstarch, vinegar and vanilla over the whisked whites, and gently fold until just combined.
Heap the meringue onto the baking parchment within the marked circle and use a large spoon or spatula to flatten the top and shape it into a round circle.
Place in the preheated oven and immediately reduce the heat to 150ºC (300ºF) Gas 2. Cook for 11⁄4 hours, then turn off the oven and leave the meringue to cool completely in the oven.
For the topping, whisk the cream until just whipped, then fold through half of the chilled passion fruit curd.
Turn the pavlova over onto a plate and peel off the baking parchment. Turn back over then spoon the passion fruit cream onto the meringue base. Layer with more passion fruit curd and top with fresh passion fruit pulp and strawberries.