STM Guest Chef: Rockpool head chef Brendan Owens shares the recipe for his passionfruit and mango pavlova | USAEMALL.com

Passionfruit and Mango Pavlova

Ingredients

For the pavlova

320g egg whites

180g caster sugar (A)

350g caster sugar (B)

10g vanilla essence

20g apple cider vinegar

20g cornflour

For the passionfruit curd

100g passionfruit juice

125g caster sugar

125g eggs

125g salted butter

3g gelatine powder

15g cold water

For the Chantilly cream

300ml 35 per cent thickened cream (I use Bulla)

300ml whipping cream

30g caster sugar

10g vanilla essence

To serve

Fresh passionfruit seeds

Fresh mango

Toasted coconut shavings

Preparation

For the pavlova

Step 1 Using a stand mixer (I use a KitchenAid), whip your eggs slowly to break them up and then increase the speed to medium. Turning the mixer to high speed, start adding your first batch of sugar (lot A) and as the eggs turn into a light meringue, continue to pour in the sugar until it is all incorporated. As a guide, the meringue should fill a standard mixing bowl to the middle by this stage.

Step 2 Once all the sugar grains have broken down, begin pouring the second batch of sugar (lot B) into the meringue. Don’t add it too fast or it will go very soft. Once all the sugar is incorporated, you should have a firm meringue with a matt sheen to it.

Step 3 In another bowl, combine your vinegar, vanilla and cornflour and mix to a paste consistency. Add a couple of spoonfuls of meringue to the mix and combine, then fold the mixture and the original meringue together.

Step 4 Preheat an oven to 200C and line a baking tray with parchment paper. Shape the meringue however you see fit; we split it into two or three discs so we can layer.

Step 5 Bake in the oven for 35 minutes at 165C fan-forced. Once done, leave the oven door open and allow it to set.

For the passionfruit curd

Step 1 I use a Thermomix but you can also use a saucepan. Heat half the sugar and all of the juice to 60C and mix. I use speed four on the Thermomix.

Step 2 Bloom the gelatin powder by sprinkling it evenly over the cold water in a bowl and set aside until jelly-like.

Step 3 Bring the butter to room temperature. Blend the eggs with the rest of the sugar in a separate bowl.

Step 4 Once the sugar and juice mixture reaches 60C, add the egg and sugar and cook at 85C for 9 minutes.

Step 5 Mix in the bloomed gelatine and the salted butter, and pass it through a sieve and into a container. Top with a cartouche — a parchment paper lid — and chill in the fridge.

For the Chantilly cream

Step 1 Whip all ingredients to soft peaks and store in the fridge.

To serve

Step 1 Dice the mango and combine with the passionfruit and set aside until required.

Step 2 Place your pavlova on a serving plate and add as much of the cream as you desire on top. Pipe the passionfruit curd on top as you like and sprinkle with the mango and passionfruit, then garnish with toasted coconut shavings. Serve generously.

Makes 1 pavlova

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