A stunning Australian-inspired dessert combining crispy meringue, tangy passionfruit curd, and billowy cream in an elegant trifle presentation. This show-stopping dessert captures all the flavors of classic pavlova with impressive visual appeal.
Recipe Details
Ingredients
- 4 large egg whites, room temperature
- 220g caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 180ml fresh passionfruit pulp (about 8-10 passionfruit)
- 3 large whole eggs for curd
- 150g granulated sugar for curd
- 60g unsalted butter for curd
- 2 tbsp fresh lemon juice
- 500ml heavy cream
- 2 tbsp powdered sugar for cream
- 1 tsp vanilla extract for cream
- 2 kiwi fruit, peeled and sliced
- 200g fresh strawberries, hulled and halved
- 2-3 extra passionfruit for garnish
Instructions
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Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.
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Whisk 4 large egg whites to soft peaks. Gradually add 220g caster sugar, whisking until stiff, glossy peaks form and mixture feels smooth when rubbed between fingers.
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Fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract. Spread mixture onto prepared baking sheet in a rough rectangular shape.
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Bake for 1 hour 15 minutes until crisp and pale. Cool completely, then break into large chunks.
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For passionfruit curd, whisk 3 large whole eggs for curd and 150g granulated sugar for curd in a saucepan. Add 180ml fresh passionfruit pulp (about 8-10 passionfruit) and 2 tbsp fresh lemon juice.
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Cook over low heat, stirring constantly, for 8-10 minutes until thickened. Remove from heat and whisk in 60g unsalted butter for curd. Cool completely.
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Whip 500ml heavy cream, 2 tbsp powdered sugar for cream, and 1 tsp vanilla extract for cream to soft peaks.
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In a large glass trifle bowl or individual glasses, layer meringue chunks, passionfruit curd, and whipped cream.
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Repeat layers, finishing with cream. Top with 2 kiwi fruit, 200g fresh strawberries, and pulp from 2-3 extra passionfruit for garnish.
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Refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips
Meringue Success: Ensure bowl and beaters are completely clean and grease-free. Even a trace of fat will prevent proper whipping. Room temperature egg whites whip better than cold.
Curd Consistency: Cook passionfruit curd over low heat and stir constantly to prevent curdling. It should coat the back of a spoon when ready.
Assembly Timing: Assemble trifle no more than 4 hours before serving to prevent meringue from becoming too soft from the moisture.
Passionfruit Selection: Choose passionfruit that are wrinkled and heavy for their size - these have the most flavorful pulp. Strain if you prefer seedless curd.
Make-Ahead: Meringue can be made 2 days ahead and stored airtight. Curd keeps 3 days refrigerated. Assemble on serving day for best texture.