Frozen Passion Fruit Soufflé

Frozen Passion Fruit Souffle with fresh passion fruit, whipped cream and blackberries on top

The first book I bought when I headed off to culinary school was the Larousse Gastronomique (LG). It was to me then, what google is to current students at the CIA (Culinary Institute of America). All the French recipes and kitchen terms I needed to know in one 1,200-page volume. I carried it around like a 10-pound security blanket, so I could quickly look up the french techniques I knew nothing about. It was my culinary bible.

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Pavlova

This ethereal crown of meringue, filled with cream and berries is a Pavlova. The name comes from the ballerina, Anna Pavlova, who was performing around the world in 1926 and made a stop in the land down under. From there the details get a little fuzzy and no one is quite sure if it was a pastry chef from Australia or New Zealand who first made this dessert for her. It causes a heated debate amongst them if you declare it one way or the other, so I am staying vague on the origin. This is one of my favorite desserts, because I am a huge fan of meringue in just about any form. I love how it looks, how it tastes and the texture it lends. Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on the outside, but still has some tooth (chew) on the inside. Traditionally it is served with fruit, such as berries and passionfruit (that’s what is dripping off the edge) and whipped cream. I also added lemon curd, but there are no rules and you can fill this with whatever moves you.

The recipe is in Zoë Bakes Cakes and you can watch me make, shape, and bake this Pavlova in my instagram video. 

Other ways to make a pavlova:

Mini pavlovas

Halva Diva Cake made with pavlova layers

Pavlova Roulade

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