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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Macadamia nuts were added to make sure the New Zealander's can't claim this recipe. Ingredients:
meringue |
4 egg whites, at room temp |
180g caster sugar |
1/2 cup macadamia nuts roasted & roughly chopped |
1 pinch cream of tartar |
to assemble the pavlova |
3 ripe bananas sliced |
3/4 cup crème fraiche |
3/4 cup whipped cream |
pulp of 6 passionfruits |
Directions:
1. Meringue:
2. Beat the egg whites in the bowl of an electric mixer until soft peaks form, add cream of tartar. Add the caster sugar slowly in 3 additions beating well after each addition. Make a 20 cm circle then begin adding the nuts. Continue to process until glossy. Line a large baking tray with baking paper, spoon the meringue into the centre of the paper and gently spread out into a rough circle. Place in an oven (not fan forced) previously heated to 180C and immediately turn the heat down to 140C. Cook for approx. one hour and a quarter. Turn the oven off leaving the door slightly ajar and allow the pavlova to cool.
3. To Assemble:
4. Mix the crème fraiche through the whipped cream. Divide this mixture between the pavlova bases or all onto the top of the large base, top with the sliced banana and then with the passionfruit pulp.
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