I found a strange fruit growing in our backyard - like a big plum's. One day I stepped on one and it broke open and some seeds came out, that looked familiar, I thought. I sniffed the seeds and slimy content of the fruit and yes, it was passion fruit!
After finding passion fruit from the backyard, I had only one idea what to do with it - PAVLOVA. It's funny but here in New Zealand people are sure that it was made originally here, but some people from Australia certain that first time it was made in Australia. Who knows - as I am now living under the crown in NZ I have to say it was made here and Wiki is supporting that knowledge as well :) For sure it's originated from 1920'ies when Anna Pavlova was on her tour in NZ and AUS.
The cake is simple and actually easy to make. But it tastes like heaven!
You need for the cake base the following:
4 egg whites
1 cup caster sugar
pinch of salt
1/2 tsp of white vinegar
For the top you need:
300 ml cream, whipped
125g raspberries
125g blueberries
2 passion fruits
Cooking:
Preheat the oven to 150C. Separate egg whites and beat with electric beaters in a large bowl until soft peaks form. Gradually add the sugar, beating well after each addition, at the end add salt and vinegar. beat for about 5 minutes until sugar is completely dissolved. Spread the meringue mixture on to the tray covered with baking paper. Make it in diameter about 20cm. Bake for 30 minutes, then reduce heat to 120C and bake further 10 minutes. Turn off the oven and leave the pavlova inside to cool, using a wooden spoon to keep the door ajar.
Top with the whipped cream and arrange the berries and passion fruit on the top. Pavlova is best eaten on the same day it is made. Serve immediately once the pavlova is topped with the cream and fruit.
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