Passion Fruit Pavlova With A Lemon Posset Filling

A crisp meringue base topped with a creamy lemon and passion fruit posset-infused whipped cream and fresh fruit.

Vegetarian Dessert Fruit Gluten Free Pavlova

Estimated Nutrition

Calories

986.9

kcal / serving

7895 kcal total

Carbs

67.7g

per serving

541.2 g total

Fat

78.2g

per serving

625.4 g total

Protein

5.3g

per serving

42.5 g total

Cook Time

123

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

180

Caster Sugar

For the pavlova

180

Icing Sugar

150

Caster Sugar

For the posset

Dairy

600

Double Cream

For the posset

600

Double Cream

For whipping

Fruits

unit

Lemon

Juice and zest only

unit

Passion Fruit

Seeds removed for posset

unit

Passion Fruit

Seeds removed for garnish

NutsSeeds

unit

Lemon Verbena Leaves

To decorate

Other

unit

Egg Whites

Method

Preheat the oven to 100°C and line a large baking tray with baking parchment.

Beat egg whites with caster sugar until stiff peaks form, then beat in icing sugar for 4-6 minutes until shiny.

Spoon mixture onto the tray to create a 30cm circle.

Bake for 2 hours, cool slightly, then transfer to a cooling rack.

Bring 600ml double cream and sugar to a boil slowly, boiling for 3 minutes before cooling.

Whisk in lemon juice, zest, and passion fruit into the cooled cream, then chill for 3 hours.

Whip remaining 600ml double cream to soft peaks and fold in the chilled posset.

Spoon the mixture over the pavlova and decorate with remaining passion fruit and lemon verbena.