Passion Fruit Pavlova Recipe
coconut custard, basil meringues
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Ingredients
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Coconut Custard
Basil Meringues
Passion Fruit Topping
Method
Coconut Custard
- 1
Prepare the Custard
In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar is dissolved.
- 2
Mix the Cornstarch
In a small bowl, whisk together the cornstarch and a few tablespoons of the warm coconut milk mixture until smooth.
- 3
Thicken the Custard
Add the cornstarch mixture back to the saucepan, stirring continuously until the custard thickens, about 5-7 minutes.
- 4
Add Egg Yolks
Remove from heat and let it cool for a minute. Whisk in the egg yolks and vanilla extract until fully incorporated.
- 5
Cool the Custard
Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and refrigerate until set.
Basil Meringues
- 6
Preheat the Oven
Preheat your oven to 90°C (200°F) and line a baking sheet with parchment paper.
- 7
- 8
Add Sugar Gradually
Gradually add the granulated sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- 9
Incorporate Basil
Gently fold in the finely chopped basil and white vinegar into the meringue.
- 10
Pipe Meringues
Spoon the meringue into a piping bag and pipe small circles onto the prepared baking sheet.
- 11
Bake Meringues
Bake in the preheated oven for about 1.5 hours until the meringues are dry and can be easily lifted off the parchment paper.