Passionfruit pavlova with fresh fruit and mascarpone

Chef Louis Lesch, executive chef at Simbithi Country Club shares one of his favourite dessert recipes.

“Whipped cream? No, thank you! Although pavlova is synonymous with whipped Chantilly cream, I prefer the richness of mascarpone cheese,” he says.  Of course, you can sweeten this to your heart’s content. Admittedly this is not a recipe you make on a whim. You’ll need to plan a bit for this one, but it is well worth it!”

Serves 6-8

Ingredients

• 3 egg whites (please make sure there is absolutely no egg yolk in your whites)
• 180g castor sugar
• 1tsp corn flour (Maizena)
• 30ml passionfruit pulp (also called granadilla pulp)
• 1tsp vanilla bean paste
• As much fresh fruit of your choice
• 1 tub (250g) mascarpone cheese
• Granulated white sugar, to taste

Method 

1. Pre-heat your oven to 180°C.
2. You’ll need to use a stand mixer or electric beaters; make sure your mixing bowl is sparkling clean.
3. Beat the egg whites in your mixer/with your beaters on high speed until they have tripled in volume and formed soft peaks. This means the tips of the whipped egg whites flop over when you hold the beaters upright.
4. Once you’ve achieved soft peaks, start adding the castor sugar, one tablespoon at a time, on low speed, beating the mixture thoroughly before adding the next spoon of sugar. Continue down this slow, careful path until all the castor sugar has been used up.
5. Keep whisking on low speed for a minute or two.
6. Now, take a bit of the meringue mixture and rub it between your fingers. If you can still feel grainy sugar, keep whisking. When the mixture is smooth and silky, continue to the next step.
7. Add the corn flour, 15ml of the passionfruit pulp and vanilla bean paste, and give it a swift but thorough mix. Your meringue is now done!
8. Now, you may choose to make one large pavlova or a bunch of mini ones. We chose the latter. Shape your pavlova on a baking sheet dusted with a little extra corn flour or lined with a silicon baking sheet.
9. Place the pavlova into the oven and immediately turn the temperature down to 150°C.
10. Bake for 1 hour and 15 minutes – no fan.
11. After 1 hour and 15 minutes have passed, you may turn the oven off. Leave the pavlovas in the oven for at least two to three hours. Overnight will be best.
12. Your pavlovas must be assembled just before you serve them. We don’t want soggy egg puffs!
13. To assemble, place the mascarpone cheese into a mixing bowl. Add 15ml of passionfruit pulp and 1 tablespoon of granulated white sugar.
14. Using a spatula, combine the ingredients until well mixed.
15. You want to ensure that the mascarpone mixture is not runny. It should be thick enough to hold a swirl pattern.

You may arrange your fruit, pavlovas and sweetened mascarpone cheese as you wish.