Monday, November 07, 2005

For Bec...

Pink-peppercorn meringue with passionfruit curd and strawberries
4 egg whites
1 1/2 cups caster sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tblsp cornflour
2 tsp pink peppercorns, crushed

500g ripe small strawberries
3 tsp caster sugar

Passionfruit curd
6 egg yolks
1/2 cup caster sugar
120ml passionfruit juice (about 12 passionfruit - strained)
150g butter, chopped

Preheat oven to 200C
For the Pav
Beat egg whites w/ a pinch of salt until soft peaks form.
Add 1/4 cup sugar and beat for about 3 minutes until sugar dissolves.
Add remaining sugar, 1/4 cup at a time, making sure it's dissolved before adding next amount.
Beat until smooth and glossy.
Add vanilla and vinegar, then fold in cornflour and peppercorns.
Spread mixture into a 15x20cm rectangle.
Reduce oven to 120C and bake for 1 hour. Turn off oven and leave to cool in oven.

For the passionfruit curd
Whisk egg yolks, sugar, passionfruit juice in the top of a double saucepan or heatproof bowl over a pan of simmering water until well combined.
Add butter, piece by piece, whisking constantly until each piece has melted.
Stir until mixture thickens enough to coat the back of a spoon. Don't boil.
Remove from heat, cover with plastic wrap and cool, then refrigerate.

For the strawberries
Thinly slice half the strawberries lengthwise, place on a baking paper lined tray.
Sprinkle with extra sugar, bake at 100C for 1 hour or until dry.
Remove and cool on a wire rack.

To serve
Spoon cooled passionfruit curd over meringue and top with fresh and dried strawberries.

Serves 4-6
From: Australian Gourmet Traveller, September 1999. Recipe by Lynne Mullins