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Choppers Lemon & Passionfruit Kiwi Pavlova w/ Limoncello cream a

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We hope you got benefit from reading it, now let's go back to choppers lemon & passionfruit kiwi pavlova w/ limoncello cream a recipe. To make choppers lemon & passionfruit kiwi pavlova w/ limoncello cream a you need 18 ingredients and 22 steps. Here is how you achieve it.

The ingredients needed to make Choppers Lemon & Passionfruit Kiwi Pavlova w/ Limoncello cream a:

Take of Pav.
Prepare 8 of Egg whites.
Use 3 cup of Castor Sugar.
Get 2 tsp of white vinegar.
Prepare 1 1/2 tbsp of cornflour.
Provide 400 ml of Cream.
You need 1 of Passionfruit Pulp.
Provide 20 of Raspberries.
Use 1 1/2 cups of the creme patisierre mixture.
Provide 1/4 cup of Limoncello liquer.
You need of Creme Patisierre Filling.
Take 4 of Egg yolks.
Prepare 80 grams of Castor Sugar.
You need 25 grams of flour.
Provide 1 of chopped vanilla bean.
Prepare 300 ml of full fat milk.
Provide 2 tbsp of Lemon Curd.
Take 2 tbsp of Passionfruit Pulp.

Instructions to make Choppers Lemon & Passionfruit Kiwi Pavlova w/ Limoncello cream a:

First, to make the creme patisierre..
Beat the egg yolks and sugar for 1 minute at high speed..
Add the flour and beat on high speed for a further 2 minutes. Set aside..
Pour milk in a heavy-based saucepan adding in the chopped up vanilla beans. bring this to just below the boil..
Remove the vanilla bean bits and, whisking vigourously while pouring, pour the milk into the egg mixture and continue whisking fast for 1 minute..
Return this mixture to the saucepan back on a medium heat and stir continuously until the mixture thickens. about 2 or so minutes..
Pour into a bowl and cover with gladwrap (ceram wrap), making sure the wrap lays across the the top of the patisierre to stop a film from forming..
Cool completely on the bench..
When cool, stir in the Lemon Curd and the Passionfruit Pulp (I include the seeds as I like the texture change in the Pav, but you can seive these out if you wish)..
Place the Pastisierre into a ziplock plastic bag, remove as much air as you can, zip it up and keep at room tempetature while you prepare the Pav. (If you don't want to make the Pav right away, the patissierre will stay ok in the bag in the cupboard for at least 3 - 4 days).
For the pavlova.
Preheat oven to 350°F.
Place the egg white and sugar into a stand mixer and beat for 15 minutes (if using an electric hand mixer use it all the way on high).
Mix the corn flour and white vinegar together..
Pour in the corn flour mix and the vanilla and whisk quickly for another 5 minutes..
Place baking paper on an oven tray and draw a 25cm circle..
Scoop out half of the Pav mixture onto the tray and then put the creme patisierre made earlier into a piping bag (or snip the end of the ziplock bag and use that) and pipe swirls of the patisierre onto the Pav, avoiding the very edges. Then scoop on top the remaining Pav mixture. Using a spatula, shape out a circle leaving about a 1cm gap to the edge of the drawn circle..
Smooth the top of the Pav and then put in the oven and immediately turn down the heat to 215°F..
Bake Pavlova for 1 hour and 15 minutes then TURN OVEN OFF AND LEAVE PAV IN THERE WITH DOOR SLIGHTLY OPEN TO COOL COMPLETELY.
Carefully lift Pav onto a serving plate or platter and top with whipped cream that has the Limoncello and the remaining patisierre folded through it..
Place Raspberries on top of cream and drizzle the Passionfruit pulp over the top..
Done! enjoy!!.

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