Passionfruit and orange pavlova
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Passionfruit and orange pavlova

**I partnered with Le Creuset to create this recipe

Serving Size:
6 people
Time:
3 h
Difficulty:
3/5

For the Meringue:

  • 6 egg whites
  • 2 1/2 dl | 1 1/4 cup sugar (280g)
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract

Passionfruit and Orange curd:

  • 6 large egg yolks
  • 2/3 cup granulated sugar (80 g)
  • Juice from half an Orange
  • Juice from 1 passionfruit (sift the seeds)
  • 50 g butter

Filling & Decor:

  • 3 dl | 1 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • Half sliced grapefruit and half sliced orange (optional)
  • Half passionfruit for decor (optional)
  • Pistachios for decor (optional)
  • Glitter sprinkles (optional)

Directions

  1. In a saucepan, whisk together the egg yolks, sugar, orange juice, and passionfruit juice.
  2. Place over low-medium heat and cook, stirring constantly, until the mixture thickens (about 5–7 minutes).
  3. Remove from heat and stir in the butter until fully melted and smooth.
  4. Let the curd cool, then refrigerate until ready to use.
  5. Preheat oven to 90°C (195°F) and line a baking sheet with parchment paper.
  6. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  7. Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
  8. Gently fold in the cornstarch and vanilla extract.
  9. Spoon the meringue onto the prepared tray, shaping it into a circle (or individual nests if preferred), and create a slight well in the center.
  10. Bake for about 1 hour 15 minutes, then turn off the oven and let the meringue cool completely inside for 2 h preferably over night.
  11. Whip the cream with vanilla extract until soft peaks form.
  12. Once the meringue is cooled, top it with the whipped cream.
  13. Spoon over the passionfruit-orange curd.
  14. Decorate with fresh citrus slices, passionfruit, pistachios, and sprinkles if using.