Jul 14 2026
Restaurants›Paris Dining Club›Passionfruit Curd With Chantilly & Vanilla Meringues Recipe

Passionfruit Curd With Chantilly & Vanilla Meringues Recipe

Inspired by Paris Dining Club
Time1h
Serves6

Rich, creamy chantilly folded together with passionfruit curd, topped on light vanilla meringues.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Passionfruit Curd

Chantilly Cream

Vanilla Meringues

Method

Passionfruit Curd Preparation

  1. 1

    Make the Curd

    In a saucepan, combine passionfruit pulp, sugar, and lemon juice over medium heat. Stir until the sugar dissolves.

  2. 2

    Add Eggs

    Whisk in the eggs and continue to cook while stirring constantly until the mixture thickens (about 5-7 minutes).

  3. 3

    Finish the Curd

    Remove from heat and stir in butter until melted. Allow to cool, then refrigerate until set.

Chantilly Cream Preparation

  1. 4

    Whip the Cream

    In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

  2. 5

    Fold in Curd

    Gently fold the cooled passionfruit curd into the whipped cream until combined.

Meringue Preparation

  1. 6

    Prepare the Meringue

    Preheat your oven to 225°F (110°C). In a clean bowl, whip egg whites until soft peaks form.

  2. 7

    Add Sugar

    Gradually add the sugar, cornstarch, vinegar, and vanilla extract, continuing to whip until stiff peaks form.

  3. 8

    Bake Meringues

    Pipe meringue onto a lined baking sheet and bake for 1.5 hours. Turn off the oven and let meringues cool inside.

Assembly

  1. 9

    Serve the Dessert

    Place meringues on plates, top with the passionfruit chantilly, and enjoy!

More from Paris Dining Club