Pavlova with Passionfruit Sauce


What do u do when ur hb brings home two big plastic bags full of fresh fruits? well thats what he did.. he bought a big punnet of strawberries, a pack of raspberries, a pack of blueberries, passionfruit and also mangoes..




Last Monday was free time for me.. i knew i would be busy fm yesterday onwards and thought maybe i shud just sit down and relax.. after not doing anything for 2 hrs i felt really tired.. ? ya know.. i am not used to just sitting around.. even when Lisa is cleaning my place i would be busy cleaning my kitchen.. so what did i do? i went online looking for new recipes.. decided to log on my FB and post something like "what to bake" on my wall. Bef i knew it there were a few ppl (including my cheeky hb) that commented and Pavlova was one of the choice.. hb has been asking me to bake him his mom's cookies and also Pavlova.. hes super particular on how the texture of Pavlova shud be .. its no longer abt how u whisk ur egg whites and sugar.. its abt the colour and also the texture of the pavlova.. it has to be melt in ur mouth.. humppp fussy guy!



Anyway long story short.. i decided to whip it up for him.. baked it for an hr and the moment he got home.. i prepared the passionfruit sauce... after we had our dinner.. all four of us sat in front of our Pavlovas and ate like theres no tmrw.. the sourness fm the fresh fruits... the sweetness fm the meringue.. the creaminess fm the double cream and also the sweet and sour of the thick passionfruit sauce gives this dessert a number one ranking in our family... hb loves it.. hairi loves it.. i love it and sonia.. err well.. she was too busy licking the cream off her spoon that bef she knew it.. the whole thing was gone lol



The Pavlova recipe is fm Donna Hay .. i decided to double the recipe and got two big and 8 small Pavlovas.. u can keep ur meringue in an airtight container for 5 days.. maybe more.. no harm done.. the next time u hv guest or u feel like having dessert.. all u need to do is to slice ur fresh fruits and whip ur double cream.. easy peasy!



So ok.. i will let u guys feast ur eyes on this wonderful Pavlova.. whip it today ok ( statement is especially to Ninaz, Uswani, Linad n Zaharah hahaha) cos really.. it doesnt take alot of effort ... err well except .. the temp of ur oven has to be lowered bef u bake it and do leave it in ur oven for an hr bef u take it out.. :o) The secret to a good Pavlova is a moist and creamy centre.. it is not a full meringue which is all crunchy...so says the husband...hehe..



Ingredients for the passion fruit sauce
150 gm passion fruit flesh
50 gm granulated sugar
20 gm water
2 gm cornflour

To make the Passion Fruit Sauce, in a small saucepan, place the passion fruit flesh, water, sugar and cornflour, well mixed. Cook over a low heat until the sugar dissolved. Bring the sauce to the boil, stirring occasionally, then cover the pan and remove from the heat. Let cool and chill for 1-2 hours until cold.


Ingredients
150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1/2 tsp vanilla extract (if u wish to hv a white Pavlova .. omit vanilla ok)
1 cup (250ml) single (pouring) cream
1/2 cup passionfruit pulp (approximately 4 passionfruit)
250g strawberries, hulled and halved
(I used strawberries, raspberries, blueberries and mangoes)


Method
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the Pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.


OR

Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 18 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue..




Ok i hv to go.. i hv to pipe fillings on all my 200 oadd macs and also bake one more layer cake for a customer bef sending it off to Goodwood Park Hotel.. hv a fun day everyone!

Note:
* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.


63 comments:

Hesti HH. said...

Oh my...!! what a brilliant idea! The flower shape pavlova is very pretty. Thanks for sharing Kak Rima...

Aishamirafiq said...

Pavlova... I likeee!!!!
Nak!!!! Blum breakfast lagik nie.. :)

Murni said...

Thanks Rima for giving me the push... Dah brp kali nak buat, tak bergerak2... but looking at your pics (as usual) certainly instill 'ketidaksabaran' in me...

I need to do it sebab nak rasa, kalau tak dpt tgk gmbr je, lainlah kalau ddk sebelah rumah, boleh gak tapau2...

Yan said...

Wahhhh.... drooling... the combination must be very interesting. And u r so rajin to pipe the pavlova that way.

somuffins said...

Rima
"swashhhyslurp" *sambil menjilat bibirku yg sememeh dengan pavlova (tak aciiii, mencii..).

The answer to your 1st para. is "gimme to meeee" :-)

Mel said...

The pavlova done looks like a Lotus blooming, lovely! I bet must be delicious with those fruits topping.

ninazsyafinaz said...

Kak Rima!!!!waduh..cantiknya!!!mata asyik tgk kat buah2 tuh jer..and the meringue..cantik2..banyak juga dapat satu adunan tuh..I think to try half of the recipe but first kena beli telur dulu..semalam dah habiskan buat choc cake..ahaks

lina said...

salam rima - ur povlova really look awesome...ur husband said is very true rima...it should be that way "moist and creamy centre.. it is not a full meringue which is all crunchy"

ALL my family member love to eat povlova...and me too falling in love with this povlova...the perfect combination wt the fresh fruits was amazing dessert!

Rima said...

Hesti
No worries.. the same feeling when i saw u did chocolate pistachio pie the other day.. cantik banget!

Rima said...

Aisha
LOL pi breakfast dulu lah.. tu kedai melayu yg kat sebelah SPC (upper thomson) .. used to be our playground hehe

anymz said...

rimaaaaa sayang,akak kan dah try buat pavlova dah.suka sangat2..tapi tak tahan sedikit bab manis2 ni.apa2 pun anak2 akak suka.kalau diorang dah suka,kita pun suka aje lah membuatnya kan?..lain kali akak nak try design style rima ni pulak..thnx rima....(sambil makan rima punya)..hehe

Rima said...

Murni
Hehe cannnn.. u get lots if u do it small but if nak kerja senang u blob it ajer si meringue kat baking paper tu and bake hehe

Rima said...

Yan
Interesting enough in whatever things u do.. be it cooking ker.. baking ker.. presentation itu important.. baru orang ade confident nak makan makanan kita :o)

Rima said...

Cik Som
ku rindu sama u lahhh.. always and forever will make me smile when u drop me a liner.. i will if ur here cos really siapa nak abis kan buah buah ni.. this wkend ku dah terbang.. i think kan sure ku longgok kan ke fruit pastry cake tau if tak habis.. huhu

Rima said...

Mel
I think the passionfruit sauce makes it different.. the first time we had pavlova with passionfruit sauce was when we had it at PS cafe which is on hb's bday.. fm then hb has been pestering me to bake him one .. oh and the mangoes.. u hv to try pavlova with mangoes too :o)

Rima said...

Nina
heheh the other day i was left with 3 eggs.. so tak leh buat aper aper.. today i hv three trays of eggs aka 90 biji.. rumah ni ade lagi byk egg white dari telur sebiji :op

Zaharah said...

Alahai klau da mcm gitu rupa nyer kak ur pavlova...mcm sayang betul nak makan...sungguh warna-warni lagi....

Rima said...

KAnim
ahhh caught u red handed! patut lah ku hilang satu rupernye Kanim yg ambik hahaha

Memang sedap kan.. that day rima makan two pavlova.. both share dgn hb.. macam shahdu gitew bila makan berduan ahaks

Rima said...

Lina
so true .. i guess it helps to hv a fussy dessert eater in the family..

If u want u can always have ur pavlova with passonfruit sauce and a dollop of vanilla ice cream.. just use blueberries as topping.. nice combo too :o)

Anonymous said...

Hai k.Rima,

Comel btul pavlova tu, tak terfikir pun boleh buat kecik2 mcm tu...sbb begitu gigih akak buat, nnt hujung minggu ni sy pulak 'berpavlova' hihihhi :)

<3
Uswani

Rima said...

Zaharah
hehe doesnt take long.. just pipe out ur meringue.. easy peasy.. sure habis bef u know it

Rima said...

Uswani
good girl! hehe.. buat ok and do the passionfruit sauce too.. different rasa nye tau makan dgn sauce

chikadakbiru said...

wow cantiknya kejadian pavlova tu...teruja tgk pavlova kak rima ni....nice pic!!

Yat Maria said...

Babe

Just beautiful!!!Let me count the no. of times I baked pavlova..err...ONE!!haha..I luurrrve the taste of pavlova with the fruits..passion fruit to be exact..tapikan the one time I baked tu..ai sensorang yg makan..jenuh ai nak kasi habis arr..Think I shd tempt them with this one huh..

mariah said...

Cantiknya.. mak aiiii... sabarnya si Rima ni menghias dalam pinggan begitu.. kalau aku, aku tepek je dalam pinggan... hehehe...

Mama said...

hai kak...ur pavlova make me remember mexican series " La Usur Padora"..lame lame duluh!!! ha ha ha
coz pronounce a bity like that... eeeeeeeeee.....pagi pagi dok menengok gambar gambar makanan akak!!! ishk ishk...tak leh jadik nih..anyway ur hands makes everything looks delicious and menggoda lah.........Mama nak buat nak buat...huhuhu..

kzai said...

rima..cantik memikat pavlova..mewah dgn buah2an..suka sgt tgk...mcm sayang nk mkn..

mimie1678 said...

hai kak rima....
alahai..... hari tu tgk kak Yani KG and now its you! wajib try nie!! huhu... tgk bila weekend ada senang... hehehe...

blu4sky said...

heaven :D

Anonymous said...

awesome Rima. i am already drooling just by looking at the picture of that sexy pavlova.

i think you can open your cake shop :) and we all can come anytime to purchase and eat your cake :) :)

Sally

Fazlinil Irma said...

kak rima.. nak tanya. akak bakar pakai api atas bawah atau api bawah saja.

sy bakar pakai api atas bawah. cuma suhu tu je yg nak rendah.

tp ada kawan bakar pakai api bawah saja.

ada beza ke..?

Anonymous said...

Kak Rima..
Thanks for the recipe.. i bnyak dh simpan ur recipe.. and i knew kalau pakai recipe "choc chips Rima, RVC rima, orange cake Rima in my folder @ my pc.. mesti semua nye menjadi..this time i nak save Pavlova Rima..and will try this week..
Thanks Kak Rima..

Much love..
-linad-

hOtMaMa said...

OMG Kak Rima!! Pavlova paling cantik yg pernah saya tengok!!!

ok.. saya sangat terliur sekarang!waaaaaaa!

Rima said...

chikadakbiru
ty ty.. i think its the fruits yg buat this pavlova stands out.. :o)

Rima said...

Babe
at least u hv bake it once.. i tak pernah and this was the first kopek.. turned out well.. err to my hb standard lah tu.. maybe u shud tempt them again.. anything yg cantik sure menawan hati jejaka dirumah mu ahaks

Rima said...

Mariah
Muahaha nak tepak boleh but kan nanti kurang sambutan pulak.. if buat macam how they serve it kat cafe cafe.. sure they all verangan and akan makan dessert yg kita hidang kan :op

Rima said...

Mama
Mama harus buat wokey.. bake to impress ur other half .. dapat pahala tauuu hehehe

Rima said...

KZai
believe it or not.. tak de rasa sayang langsung after i decor it.. rasa nak ngap ade lah haha

Rima said...

Mimie
buat jgn tak buat wokey.. if ade egg white terlebih lagi lah wajin dibuat hari jumaat ni jugak hehe

Rima said...

blu4sky
heaven and earth cos after makan.. ur in heaven.. after that bila u timbang.. tergolek kat earth haha

Rima said...

Sally
Sexy ey hehe.. if i open cake shop how to travel.. no no cannot one.. wait i stress sit at home all the time hehe

Rima said...

HOTMAMA
Lahhh kesian nye.. ape kata balik karang pi whip egg white.. lepas tu sure tak nangis lagi :op

Anonymous said...

kay said...
hi Rima can u enlighten me whether Vanilla EXTRACT does contain ALCOHOL coz the other time I wanted to buy vanilla EXTRACT from Sun Lik but the shop owner said muslim cannot use that coz it contain alcohol. i use vanilla essence instead. Cheers!

liemaopurut said...

salam kenal rima,
d pic is awesome and brilliant. bukan setakat tergoda tengok pavlova....fruits tu pun nampak very tempting arrrrgh....cantik sangat

Rima said...

Kay
Yes its true what Mrs wong said.. use vanilla essence to replace vanilla extract yah.. i usually will get my vanilla essence fm her cos its the best! :o)

Rima said...

liemaopurut
salam kenal and Ty ty.. if dah tergoda apa kata pi beli all the freshfruits .. boleh buat pavlova this weekend hehe

Rima said...

Fazlinil
I used top and bottom fire.. 100C instead of 120C.. my oven cepat panas tu yg i hv to use 100C to bake..

i think ur friend pakai api bawah she wants her meringue to look white?? all u need to do is to omit vanilla essence.. sure ur pavlova jadi putih melepak hehe

Rima said...

Linad
adehhh dont named it after my name.. i tak create pun all that recipe.. i cuma baked and then share recipe and my thoughts on it.. blushing hehe

If u hv the time.. bake this ok.. simple ajer and the result is satisfactory... gd luck!

Fazlinil Irma said...

thanks kak rima..!! :)

Ummi said...

Haaiiyyyyyooooooo....so gorgeous la Rima oiiiiii....teramat2 cute yr pavlova....iiissh issshhh...kalau la dapat ku gapai dari dapur mu ituuu..alangkah bahagianya....huhuu

Maya Marisa said...

Am droooling ok babe, looking at the pavlova! Reminds me of the ones in Serai @ Empire. Speaking of which, bila la agaknyer Empire tu nak bukak balik...
Oh ya, enjoy ur hols in Beijing ok!

ilahslilpinkkitchen said...

waaaaaaaaaaaaaaaaah so pweetty!!!

marina anakcikbob said...

no doubt. u r a great baker. <3
dulu2 akak chef ke?

syahzelen said...

at first i tot the pavlova was a cover of a cook book..scrolled down.. and it was your pic.. babe i think u should start writting your own cook book and put all these wonderful pics. seriously.. you should.. i'll be your first cook book reader..luvv syahzelen

IntanRizal said...

salam k.rima. i've been reading your blog for few months now. When i saw your entry on pavlova, it make me want to try it as the 'flower' cup idea is so nice... but too bad, my meringue is too runny and i can't have the petal to stand. I don't know if i have either over beat or under beat my mix. i've had the soft peak when i beat the eggs, but when i addedup the sugar and continue beatng, it become too soft and 'liquidy'. Pls advice the estimated time to beat the meringue to have it stiff.
Thanks...

Rima said...

Intan
Make sure ur bowl tu bersih sebersihnye.. suci gitu hahah.. u add ur egg white.. u whip sampai u see bubbly.. not until it turns soft peak.. then u add ur sugar bit by bit.. usually ard 3 to 4 addition with ur whisk still running lah.. then u cepat kan the speed to the max.. pukul sampai dia stiff peak.. lepas tu mati kan mixer and masuk kan dalam pipping bag.. sure boleh pipe.. tak runny pon.. cannot help u with the timing cos i myself tak timing.. tengok pada the texture of my meringue..

IntanRizal said...

salam k.rima,
thanks for the advice and i will make sure my bowl is suci.. hehehehe... and thanks for the tips too... will try it again later :)

Fatin Nabilah said...

salam sis rima .. been reading about Pavlola since bef .. cme acroos ur entry abt pavlola and it was soo soooo sooooooo .. err how shud i describe it eh ? sayang nak makan sebab cantik giless .. curlass gitus .. by the way .. manis sangat ke yee ? coz most of the recipes said that pavlola terlalu manis . if yes .. boleh ke kurangkan gula tu ? risau kalau kurangkan gula meringue tak jadi :)

Dzah said...

K.rima, ive baked pavlova twice. But it still not perfect. Can u give me some tips to prevent the meringue cracks?

Rima said...

Dzah
ur oven heat is strong maybe? did u leave ur pavlova in ur oven till sejuk bef u keluar kan?

Nina Nurfaliena said...

kak rima thanks! now I know why my pavlova always turn out a lil bit brownish! I wonder if we omit vanilla, does it effect the meringue? I meant, tak smelly ke, hanyir something like that.. coz of putih telur kan..

Rima said...

Sama ajer Nina... i dont really mind the slightly brown colour to my pavlova... prefer to add vanilla op

R5 Ideas said...

Hi kak Rima.. salam perkenalan... today Nani cuba buat pavlova shells. Alhamdulillah jadi...cuba saya punya shells mcm gigi jaws kak... ha4. Thank you for the recepi yea.

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