Ingredients
Base
- 5 egg whites – whipped
- 250gm caster sugar
- 2tsp vanilla essence
- 2tsp white vinegar
- 2tsp cornflour
Top layer
- 500mL cream (plus maybe another 200mL for the very top later on)
- 1/2 bottle of passion fruit syrup
- 1 tbsp marscapone
- 3 egg yolks
- 1tbsp cream
- 1tbsp caster sugar
Directions
Make the base first. Preheat the oven to 160C. Whip the egg whites and add in the other ingredients, whipping till stiff. Roll out on a cookie sheet (with baking paper on the bottom) that has at least a 1cm lip. Bake for 20min. Let cool.
Whip cream, add passionfruit syrup and marscapone cheese. Separately mix egg yolks, cream and caster sugar and heat them (on low heat otherwise you get scrambled eggs) stirring constantly until thick. Add the thick yolk mix to the larger cream mixture. Spread the cream mix on top of the pavlova base.
Roll up the pavlova and add more whipped cream on top to keep whatever fruit you’d like to top it with from falling off! I heat up frozen berries and then let the mixture cool before I put it on top of the cream otherwise it melts it!
Recipe from Lise K