Hello, I am Joana. Today, I’m gonna show you how to make peach and passion fruit pavlova recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Peach and passion fruit pavlova Recipe
Peach and passion fruit pavlova is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Peach and passion fruit pavlova is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have peach and passion fruit pavlova using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Peach and passion fruit pavlova:
- Take 3/4 tsp caster sugar
- Take as needed egg whites
- Get 1/2 cup flaked almonds
- Make ready 300 ml cream
- Get 1 tablespoon icing sugar mixture
- Get 400 gm tub sliced peaches, in juice, drained, chopped
- Take 2 passion fruit halved icing sugar
Instructions to make Peach and passion fruit pavlova:
- Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan! Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar..
- Using an electric mixer,beat eggwhites until stiff peaks form.. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown..Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form Pat peaches dry with paper towel!
- Turn meringue onto prepared baking paper. Remove lining paper. Cool for 30 minutes. Spread with cream mixture.Top with peaches and passionfruit pulp- Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar
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