Christmas Pavlova- IGA Tasmania

Ingredients

• Country Chef pavlova base
• 375ml thickened cream, whipped
• fresh berries
• passionfruit
• Passionfruit Curd
• 4 egg yolks
• 1 egg
• 1/3 cup sugar
• 1/4 cup fresh passionfruit pulp
• 80g butter, cubed
• In a saucepan, over medium heat bring 2 cups of water to a simmer.
• In a heatproof bowl, whisk egg, egg yolks, sugar until well combined. Add the passionfruit pulp and whisk until smooth.
• Place the bowl on top of the saucepan of simmering water and stir egg mix until it thickens and reaches 70C. Use a kitchen thermometer to test.