Pavlova roll with passionfruit curd
This pavlova roll is a fruity spin on an Australian dessert favourite. You'll even have some leftover passionfruit curd for scones.
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Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Sifter
- Swiss roll pan
- Measuring cup
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Pitcher
- Sterilised jar
- Parchment paper
- Plastic wrap
- Serving platter
- Oven
- Stove
- Refrigerator
Ingredients
- 4 egg whites
- pinch of cream of tartar
- ¾ cup (165g) caster sugar
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- ½ teaspoon cornflour
- sifted icing sugar for dusting
- 250ml thickened cream, whipped to firm peaks
- ⅓ cup (25g) flaked coconut, toasted
- fresh passionfruit, extra, to serve
- PASSIONFRUIT CURD
- 4 eggs
- 125g butter, chopped
- ½ cup (125ml) fresh passionfruit pulp
- 1 tablespoon finely grated lemon rind
- ⅓ cup (80ml) lemon juice
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