• Desserts
  • Protein+
  • Yoghurt
  • Christmas

Peter Gordon's Perfect Pavlova with Passionfruit Ginger Compote & Honey Yoghurt Cream

  • Desserts
  • Protein+
  • Yoghurt
  • Christmas
Raspberry and Chocolate Trifle
10
2h 0 min
Peter Gordon's Perfect Pavlova

This recipe is based on my mother's pavlova, the best pav in the universe I'm always telling people. Making a pavlova is actually really simple - and yet with only four ingredients it can make a big impact.

I've created ridges on mine to give it a great look and height and it also helps the passionfruit ginger compote run down the sides beautifully. Adding yoghurt and honey to the whipped cream gives it a lovely unexpected twist - a little less rich but a perfect contrast to the sweet pavlova.

Pavlova
Passionfruit Ginger Compote
Honey Yoghurt Cream
Pavlova
  1. Preheat oven to 180°C Bake, place a shelf in the middle of the oven.
  2. Line a baking tray with baking paper and using non-toxic ink draw a 20–22 cm circle on the paper.
  3. In a stand mixer with a whisk attachment beat egg whites until almost stiff.
  4. With the beater still on slowly add the sugar, initially 1 Tbsp at a time - beating well between each addition.
  5. Once half the sugar has been mixed in add the remainder in a slow stream.
  6. Continue to beat until all sugar is incorporated and no longer grainy and the meringue is glossy, about 7–8 minutes.
  7. Sprinkle the cornflour and vinegar on the mixture and gently fold together.
  8. Dab a little mixture on the corners of the paper, flip over and press onto the tray – this holds the paper in place and makes sure the drawn circle doesn’t come into contact with the mixture.
  9. Scrape the mixture onto the prepared tray, and spread out to the size of the circle.
  10. Use a dessert spoon to form ridges on the outside of the pavlova, running from the baking tray to the top of the pavlova.
  11. Place in the middle of the oven and immediately reduce the temperature to 120°C.
  12. Bake for one hour then turn the oven off and leave the pavlova to cool for at least an hour in the oven before carefully transferring it to a platter.
Passionfruit Ginger Compote
  1. Place passionfruit pulp, ginger, lime zest and juice and sugar in a small pan and bring to the boil.
  2. Simmer 5 minutes until reduced to a syrupy consistency.
  3. Transfer to a clean bowl and leave to cool, then place in the fridge for at least 30 minutes before using.
Honey Yoghurt Cream & Plating Up
  1. Whip the cream and honey until soft peaks.
  2. Add the yoghurt and vanilla and beat till just becoming firm.
  3. Spread the cream on the centre of the Pav, drizzle with the passionfruit compote and sprinkle on the crushed berries.