Pavlova with Passion Fruit Curd and Hibiscus Syrup

Hello Kindness,

If you are not into overly sweet, tangy and refreshing desserts, this pavlova with Passion Fruit curd and Hibiscus adorned with fresh berries is for you! 

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Most of the time, I avoided pavlova because they are too sweet and monotone. The passion fruit curd and hibiscus syrup in this pavlova is really a game-changer! First of all, they are so fragrant and rich! I love that they add some serious tanginess and creaminess, which really balance out the sweetness of the pavlova. It is a perfect dessert to refresh the palate after a feast. 

You will be surprised how easy it is to make the curd and syrup using Suncore’s superpowders! 

This recipe is so fitting for a festive occasion where you can share it with your loved ones! They will certainly look good on your table. My favourite part is cutting them open and seeing the gooey inside. 

I included the how-to with tips and tricks to make this pavlova along with the passion fruit’s curd and hibiscus successfully. Save it for your convenience. Recipe below

Passion Fruit Curd Pavlova with Hibiscus Syrup

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Yield: 5-8 sevings

Author: M.Aimee (milkofthykindness)

A delicious centre piece for any feast, and a perfect sweet and tangy dessert

Ingredients

Pavlova

• egg whites from 6 large eggs
• 300 g castor sugar
• 1 1/2 Tbsp of cornstarch
• 3/4 tsp of cream of tartar
• 1 tsp of vanilla extract

Passion Fruit Curd

• Pulps from 2 Passion Fruits
• 200 ml water
• 3 Tbsp of Suncore Marigold Passion Fruit Superpowder
• 6 Egg yolks
• 60 gram of sugar
• 2 Tbsp of lemon juice
• a pinch of salt
• 60 g of butter

Garnish

• Garnish:
• 1 pint of blueberries
• 1 pint of blackberries
• 1 pint of strawberries

Hibiscus Syrup

• 1/2 Tbsp of Suncore Fuchsia Hibiscus
• 11/2 tbsp of cornstarch
• 225 ml of water
• 40 gram of sugar

Instructions

Making the Pavlova

1. Preheat the oven to 350F.
2. Take a baking tray and line it with parchment paper.
3. You can draw a circle to guide the pavlova later on
4. Using a stand up mixer, beat the egg whites on low speed (number 2-4 ) until it reaches a soft peak to incorporate air.
5. Add one/two tablespoons of castor sugar spacing between 30 -45seconds until the sugar has dissolved in the egg white. Continue doing this at a low speed until all sugar is done.
6. When the meringue is shiny and no sugar granules are felt when the meringue is rubbed against your fingers, add the cornstarch, cream of tartar and vanilla extract.
7. Mix for another 45 seconds on medium speed.
8. Pile and shape the meringue using a spatula on parchment paper.
9. Put the meringue in the oven and lower the oven temperature to 200F immediately.
10. Bake for 1.5 hours without opening the oven door.
11. Leave the meringue undisturbed with the door closed to cool down in the oven for at least 6 hours/ overnight to avoid cracking.

Passion Fruit Curd

1. Mix the yolks with lemon juice until well combined.
2. In a saucepan mix Suncore Passion Fruit powder with water, and mix it well to get rid of any lumps, then add the pulp from fresh passion fruits and sugar.
3. Cook in low-medium heat until the sugar dissolves.
4. Pour the hot passion fruit mixture into the egg yolk slowly, whisking it to blend well.
5. Put the mixture back in the saucepan and cook on low heat while stirring it vigorously to avoid the yolk from being lumpy.
6. Once the mixture reaches 165 F, remove from heat, add butter cubes, and let it melt then mix well until combined.
7. Pour the curd into a sterilized jar. To prevent curd skin from forming, cover the surface of the curd with saran wrap (the wrap needs to touch the curd)
8. Curd is good for up to a week refrigerated or up to 6 months in the freezer.

Hibiscus Syrup

1. In a saucepan, on medium heat, mix 200 ml of water, sugar and Suncore Fuchsia Hibiscus until well combined.
2. When the sugar has dissolved, make a cornstarch slurry with the remaining water, and pour it into the saucepan.
3. Cook until the syrup has thickened, remove from heat and pour into a heat resistant jar and cool down before using.
4. Cut the meringue and serve it with creamy passion fruit curd, berries and hibiscus syrup. Enjoy!

Did you make this recipe?

Tag @milkofthykindness on instagram and hashtag it fareastfridayfeast

I will probably make them again for the New Year’s gathering! 

Enjoy!

Xx,

M