What a pavlova

ANGELICA BELL’S PEAR, PASSIONFRUIT AND RASPBERRY PAVLOVA (SERVES 12)

INGREDIENTS

6 egg whites, at room temperature; pinch of salt; 350g caster sugar; 2tsp cornflour; 2tsp white vinegar; 200g shelled pistachios

For the pears: 500g passionfruit purée; 3tbsp pear liqueur; 100g granulated sugar; 6 pears, peeled but retaining stalks; pulp of 6 passionfruits For the raspberries: 500g raspberries; 4tbsp icing sugar; 90–120ml balsamic vinegar For the marscapone cream: 250g mascarpone; 200g natural fromage frais; 1tsp vanilla extract; 1–2tbsp caster sugar; milk, to loosen For the white chocolate cream: 100g white chocolate, broken into small pieces; 530ml double cream

METHOD

1. Preheat oven to 130°C. Draw two 20cm (8in) circles on greaseproof paper and place on baking trays. Make the meringue by whisking the egg whites and caster sugar, whisking in the cornflour and vinegar once mixture is glossy and firm.

2. Spoon into the circles and bake for 90 minutes, then turn off oven, leaving the meringues to cool.

3. Combine passionfruit purée, liqueur, sugar, and 300ml water in a large pan. Add the pears and simmer for about 30 minutes.

4. Remove pears and stand upright on a plate to cool, then refrigerate.

5. Continue to simmer the poaching liquid until it reduces to a thick syrup. Let it cool. Discard half of the syrup. Stir the passionfruit pulp through the remaining syrup. Set aside.

6. Combine the raspberries, icing sugar, and balsamic vinegar in a bowl, and leave to macerate for 30–40 mins.

7. In another bowl, whisk the mascarpone, fromage frais, vanilla, and sugar until smooth, loosening with a dash of milk if necessary. Cover and chill until needed.

8. Preheat oven to 180°C. Heat chocolate and 60ml cream in a pan. Leave to cool. Beat remaining cream to soft peaks, fold in the cooled chocolate mixture and refrigerate.

9. Bake the pistachios on a tray for 6-8 minutes. Rub in a clean tea towel to remove the skins. Cool, then chop.

10. Spread mascarpone cream over one meringue, followed by raspberries and half the pistachios. Top with the second meringue and cover with white chocolate cream. Stand the pears on top, drizzle with passionfruit syrup, sprinkle with the remaining pistachios, serve.