Mini Pavlovas with Passionfruit Curd

Method

To make the mini pavlovas

1. Preheat the oven to 180°C and line two large, flat baking trays with baking paper.
2. In a bowl, whisk the egg whites until firm peaks form.
3. Gradually add the sugar a little at a time while whisking. Continue whisking until the meringue turns to a satiny texture.
4. Sprinkle over the cornflour and whisk in, followed by whisking in the lemon juice and vanilla extract.
5. Using a spatula, spoon meringue onto the prepared trays to form mini pavlovas approximately 10 cm wide.
6. Reduce the oven temperature to 150°C and bake for 30 minutes.
7. Once cooked, turn the oven off but don’t open the door. Leave pavlovas in the oven for a further 30–40 minutes to cool slowly.
8. Transfer mini pavlovas to a wire rack to cool completely.

To make the passionfruit curd

1. Combine passionfruit pulp and sugar into a glass bowl placed over a double boiler (saucepan with simmering water). Ensure the base of the bowl is not submerged in the simmering water. Whisk until the sugar dissolves.
2. In a separate bowl, lightly whisk together the egg yolks and lemon juice.
3. While whisking, gradually add one spoonful at a time of the warm passionfruit mixture into the bowl of egg and lemon juice mixture. Ensure you are whisking so no lumps appear. Once both have been fully mixed, add the bowl back to the double boiler and whisk further until the mixture becomes thick and creamy.
4. Add the butter and whisk through.
5. Take off the heat and allow to cool before placing in the fridge covered until you are ready to serve the pavlovas.

To serve

1. Serve the mini pavlovas with a dollop of whipped cream, a generous spoonful of the passionfruit curd, and some extra passionfruit. Sprinkle fresh blueberries over the top and add some mint leaves.