Individual Pavlovas with Passionfruit Curd and Raspberry Cream

Method

1. Heat oven to 100°C fan forced. With a pencil, mark out 8 x 8 cm circles onto baking paper using a glass as a guide. Place baking paper pencil side down onto two baking trays.
2. Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running, gradually add caster sugar 1 tbsp at a time, beating well after each addition, until thick and glossy and sugar has completely dissolved; fold through vanilla, vinegar and cornflour. Using a large metal spoon, dollop mounds of meringue within the marked circles and swirl creatively.
3. Place trays in the oven and bake for 1 hour, or until meringues are dry and crisp. Turn off the oven and leave the door ajar until the oven has cooled.
4. Meanwhile, make the Passionfruit Curd. Place butter, sugar, passionfruit pulp and reserved egg yolks into a medium-sized glass bowl. Mix well, then place in a steam oven and set at 80°C full steam. Cook curd for 15–20 minutes uncovered. Remove and stir with a metal whisk to combine. Return to the oven and cook for a further 20–25 minutes, or until thickened. The curd will thicken more once it has cooled down and chilled. Transfer to a smaller bowl, cover with plastic film and refrigerate until chilled.
5. Place cream, mascarpone, sugar and vanilla in a large bowl; using an electric mixer, beat until thick and creamy. Fold through halved raspberries. Chill until required.
6. To serve, place pavlovas onto individual serving plates; spoon over a small amount of curd; dollop a generous amount of raspberry mascarpone cream over curd, then dollop with more curd. Garnish with a raspberry and mint to serve.

Recipe Notes

The pavlova bases can be made a day in advance and stored in an airtight container.
Passionfruit curd can be made 7 days in advance; store in a jar in the fridge. The recipe makes a generous quantity — keep some to serve with scones or to serve in a sponge cake with cream.
You can substitute any berries or fresh fruit for the raspberries.

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