Pavlova Snowballs with Passion Fruit Curd, Mango, Papaya, Pistachios, and White Chocolate Chantilly
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 Pavlova Snowballs
 
Chill Time for Curd: Several hours to Overnight
Oven Dry for Pavolva Snowballs: 1 hour
ingredients:
Pavlova Snowballs
  • 4 egg whites
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch, sifted
  • passion fruit curd (recipe follows)
  • white chocolate chantilly cream (recipe follows)
  • 6 to 8 balls of fresh papaya -use a melon scoop
  • 6 to 8 balls of fresh mango - use a melon scoop
  • chopped pistachios
Passion Fruit Curd
  • 6 large egg yolks
  • ½ cup sugar
  • ½ cup fresh passion fruit pulp, OR frozen passion fruit pulp, pureed
  • 1 pinch salt
  • 1 tablespoon fresh squeezed lemon juice
  • 5 tablespoons unsalted butter
White Chocolate Chantilly Cream
  • 3 ounces good quality white chocolate, very finely chopped
  • 1 cup heavy cream
directions:
Make the Pavolva Snowballs
  1. In a clean, dry bowl, beat the egg whites with the salt until frothy. Start adding the sugar, ¼ cup at a time until you've used it all up. Keep beating until stiff peaks have formed.
  2. Add the vinegar, vanilla and sifted cornstarch and just beat until it is incorporated. Preheat the oven to 225F.
  3. On a parchment or silpat lined baking sheet, using an ice cream scoop, scoop 6 to 9 (depending on the size of your scoop) meringue snowballs of the meringue onto the sheet, about 1-inch apart. Lightly wet the back of a spoon or the ice cream scoop (I use a damp paper towel) and press into the top of each snowball with it to make wells, cleaning off and lightly wetting the back of the spoon or ice cream scoop again for each one.
  4. Bake for 1 hour, then turn off the oven and let sit in the closed oven for another hour.
Make the Passion Fruit Curd
  1. In the top of a double boiler or a metal or glass bowl. whisk together the egg yolks, sugar, passion fruit puree, salt, and lemon juice until combined. Place the bowl over a pot of simmering water (if not using a double-boiler), making sure the water does not touch the bottom of the bowl.
  2. Cook over simmering water 8-10 minutes, whisking constantly, or until mixture thickens and you can draw a line through it on the back of a spoon. Remove from heat. Immediately pour and scrape the hot curd into a strainer and press it through the strainer into a new bowl to remove any possible bits of cooked yolk or passion fruit pulp.
  3. Stir the butter into the strained curd, one tablespoon at a time, until each tablespoon is melted. Press plastic wrap on top of curd and let come to room temperature. Once at room temperature, place in the fridge and chill for at least 3 hours. When time to assemble the pavolvas, give it a good stir to loosen it up a little.
Make the White Chocolate Chantilly Cream
  1. Heat the cream on in a sauce pan over medium heat until it starts to boil. Pour over chopped white chocolate in a bowl. Let sit for 1 minute.
  2. Stir the cream and white chocolate until combined and no lumps remain. Let come to room remperature than cover with plastic wrap and chill in the fridge until cold.
  3. Whip the cream until soft peaks form.
Assemble Pavlovas
  1. When ready to serve, fill each snowball with passion fruit curd and white chocolate chantilly cream, then top each one with 1 or 2 papaya balls and 1 or 2 mango balls. Sprinkle with chopped pistachios.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2010/06/29/pavlova-sweet-gooey-airy-oh-yeah/