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  1. Home
  2. Food

Passionfruit and banana pavlova

The perfect Aussie dessert. - by that's life!
  • 23 Jan 2018
Passionfruit and banana pavlova
Prep: 25 Minutes - Cook: 90 Minutes - Serves 6-8
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An Australia Day favourite.

Ingredients

• 6 egg whites
• 1½ cups caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 2 cups thickened cream
• 4 bananas, thinly sliced diagonally
• Pulp 8 passionfruit

Method

  1. Trace a 20cm diameter circle on a sheet of baking paper. Place trace-side down on a greased oven tray. 

  2. Beat egg whites with an electric mixer until soft peaks form. With motor running, add sugar, 1 tablespoon at a time, beating well between each addition. Beat until smooth and glossy. (Total beating time about 8 minutes.) Fold in the cornflour and white vinegar.

  3. Spoon mixture into the traced circle, spreading out to the edge. Shape into a mound. Run a palette knife up sides to make slight indentations. Smooth the top.

  4. Cook in a very slow oven (120°C) for about 1½ hours, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Transfer to a wire rack to cool completely.

  5. Meanwhile, whip cream with an electric beater until soft peaks form. 

  6. Place pavlova on a plate. Top with cream. Arrange banana slices over cream. Drizzle over the passionfruit. Garnish with mint leaves, if desired.

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