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Ingredients
- 4 lrg Egg whites
- 375 gm Caster sugar, (12oz)
- 1 Tbsp. Granulated sugar
- 1 Tbsp. Cornflour
- 3 tsp Lemon juice
- 600 gm Boysenberries, (1 1/4 lb)
- 4 x Passion fruit
- 300 ml Double cream, (10fl ounce)
- 1 pch Salt A little icing sugar
Directions
- Pre-heat oven to 120 C/235 F/gas mark 1.
- Cover an upturned baking sheet with foil. Mark a circle shape on the foil about 18cm/7 inches in diameter and sprinkle with cornflour.
- Whisk the egg whites with the salt till stiff. Gradually add in 125g (4oz) of the caster sugar, then whisk again till the whites are very glossy and stiff. Add in a further 90g (3oz) caster sugar, then whisk back to glosssy peaks. Sieve together the granulated sugar and cornflour. Use a ballon whisk to lightly mix in half the cornflour mix, then 1 tsp of leamon juice and then the remaining cornflour mix.
- Fill a forcing bag with a large star nozzle and add in 1/2 the pavlova mix.
- Spread the remaining mix in the marked circle on the tray. Smooth top and sides. Pipe swirls of meringue around the top of the circle. Pavlova should be about 6cm/2 1/2 inches thick. Bake for about 2 to 2 1/2 hrs in the cold oven. Don't allow meringue to colour.
- When baked, leave to cold. When cool carefully peel off foil. Whip cream till thick. Pipe swirls around the pavlova. Scatter a few Boysenberries in the centre. Cut passion fruit in half and spoon the fruit into the centre around the respberries. Top the sides with the Boysenberries and sprigs of mint or possibly sweet cicely. Press the remaining Boysenberries through a sieve with a little icing sugar to make a fresh, sharp sauce to serve with the pavlova.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1143g | |
| Calories 1333 | |
| Calories from Fat 531 | 40% |
| Total Fat 60.48g | 76% |
| Saturated Fat 36.66g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 535mg | 22% |
| Potassium 1417mg | 40% |
| Total Carbs 182.15g | 49% |
| Dietary Fiber 23.8g | 79% |
| Sugars 22.43g | 15% |
| Protein 30.85g | 49% |
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