Pavlova w/ Vanilla Mascarpone Cream & Passionfruit Curd

COOKING TIME 105 min. 



  • 6 egg whites,
  • at room temperature
  • 1 ½ cups caster sugar
  • 2 tsp cornflour
  • 1 ½ tsp white vinegar


  • 500g mascarpone
  • 1.2L thickened cream
  • 2 tsp vanilla bean paste
  • 125g raspberries
  • 2 tbs icing sugar


  • 6 egg yolks
  • ⅔ cup sugar
  • 125g butter
  • 1 lemon, juice and rind
  • 170g tin passionfruit pulp

TO SERVE: Fresh berries, 2 tbs grated chocolate or fairy floss


1. Preheat oven to 120°C.

2. Place 3 egg whites in the Speedy Chef and whisk together until stiff peaks have formed. Gradually add ¾ cup of sugar, whipping in between.

3. Add 1 tsp cornflour and whisk into the egg whites.

4. Add half the vinegar through the top funnel and whip until stiff and glossy. Spread onto a lined baking tray and shape.

5. Repeat steps above with remaining pavlova ingredients. Bake for 1 hour and 45 minutes. Turn oven off, leaving to cool completely (at least one hour) before opening the oven door.

6. Meanwhile, in a microwave safe jug, combine passionfruit curd ingredients. Microwave at 600 watts for 5 minutes, whisking after each minute.

7. In a clean Speedy Chef whip half the mascarpone, thickened cream and vanilla until stiff and thick. Transfer to a bowl and repeat with remaining ingredients. Mash raspberries and sugar and swirl through the cream mixture.

8. To serve, sandwich pavlovas with half the cream, berries and passionfruit curd in-between. Top with remaining ingredients and cream and curd. Finish with fresh berries and grated chocolate.