quite possibly...

the best dessert on the face of the planet. passionfruit pavlova. so, passionfruit is in season. at the local farmers market there were mounds of them. with their uninviting exteriors, deep plummy purple, and wrinkly, and the dried up flower bud usually hanging for dear life on the stem. not a pretty thing outside, but its whats inside that counts, right? yep. 

the pavlova. i saw nigella lawson make one once, and found some passionfruit by accident soon after i came upon her recipe. so i thought i'd give it a try. it has easily become my favorite dessert. just like that. it is a crispy exterior-ed meringue with a soft interior, slightly chewy. after baking for an hour, the meringue is inverted to expose its tender belly. plop on a mound of unsweetened whipped cream, and spoon over tart and ultra aromatic passionfruit pulp. seriously unbelievable. my husband and i ate an entire half of one, and would have eaten the whole thing had i not taken it up to our friends house next door. i didn't even get a picture of it... that is how fast it went. 
click below for the recipe.

pavlova with passionfruit
4 egg whites at room temp.
pinch salt
1 1/4 cups superfine sugar
2t cornstarch
1t white wine vinegar
few drops vanilla extract
1 1/4 cups heavy cream, whipped until firm
pulp of 10 passion fruits with pips

preheat oven to 350. line a baking sheet with parchment and draw and 8-9 inch circle. or use your imagination... works just fine.

beat the egg whites with the salt until satiny peaks form. beat in the sugar, a third at a time, until the meringue is stiff and shiny. sprinkle over the cornstarch, vinegar and vanilla and fold in lightly. mound onto the paper on the baking sheet within the circle; flatten top and smooth sides. place in the oven. immediately reduce heat to 300 and cook for 1 hour. the pavlova will color slightly. turn off the oven and leave the pavlova in it to cool completely. invert the pavlova onto a big flat bottomed plate, pile on the cream, and spoon over passion fruits scooped - pips and all from their shells. don't be tempted to add other fruit. 

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