Pink peppercorn meringues with passion fruit curd
Pink peppercorns are aromatic berries not a true peppercorn. Good-quality lemon curd would also do well for this memorable dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour + cooling time
- Heat the oven to 180C/fan 160C/gas 4. Lightly oil a large baking tray and line with non-stick baking paper.
- Whisk the egg whites until stiff, then beat in the sugar a little at a time until the mixture is stiff and shiny. Stir in the cornflour and vinegar. Drop 6 dollops of the meringue spaced well apart on to the lined tray. Shape into rounds.
- Crush the pink peppercorns and sprinkle over the meringues. Turn the oven down to 150C/fan 130C/gas 2, slide in the tray and bake for about 50 minutes without opening the door; they should be a pale honey colour and will have puffed slightly. Turn the oven off and let the meringues cool in it. To make the passion fruit curd, put the eggs, extra yolks, passion fruit pulp, butter and sugar in a bowl set over a pan of simmering water and stir constantly for about 10-15 minutes until the mixture thickens. Cool.
- To serve, spoon some whipped cream onto each pavlova and spoon over a little passion fruit curd.
Per serving
564 kcalories, protein 8.2g, carbohydrate 66g, fat 31.4 g, saturated fat 18.1g, fibre 0.3g, salt 0.39 g
Recipe from olive magazine, January 2005.
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Ingredients
- 5 egg whites
- 300g golden caster sugar
- 2 tbsp cornflour
- 1 tsp white wine vinegar
- 2 tbsp pink peppercorns
PASSION FRUIT CURD
- 2 eggs , plus 2 extra yolks
- passion fruit pulp of 4 or 1 small tin of pulp
- 30g butter , finely diced
- 60g golden caster sugar
- 284ml carton of double cream , whipped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour + cooling time
Ingredients
- 5 egg whites
- 300g golden caster sugar
- 2 tbsp cornflour
- 1 tsp white wine vinegar
- 2 tbsp pink peppercorns
PASSION FRUIT CURD
- 2 eggs , plus 2 extra yolks
- passion fruit pulp of 4 or 1 small tin of pulp
- 30g butter , finely diced
- 60g golden caster sugar
- 284ml carton of double cream , whipped
Per serving
564 kcalories, protein 8.2g, carbohydrate 66g, fat 31.4 g, saturated fat 18.1g, fibre 0.3g, salt 0.39 g
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03 September 2008
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15 May 2011
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