Pavlova ice-cream cake

Pastry chef Terri Mercieca shares her technique for taking pavlova to the next level. This decadent version swaps fresh fruit for passionfruit curd, raspberry sorbet and a drizzle of passionfruit syrup. Finish with scoops of ice-cream and lashings of whipped cream over the crisp meringue.

Credit: Jiwon Kim

• serves

  8-10

• prep

  35 minutes

• cook

  1:30 hour

• difficulty

  Ace

Ingredients

• 180 g egg whites (approximately 6 eggs or use liquid egg whites)
• 1 g sea salt
• 330 g caster sugar
• 5 g white wine vinegar
• 5 g cornflour
• 2 g vanilla paste
• Passionfruit curd, vanilla ice-cream, whipped cream, to serve

For the raspberry sorbet

• 800 g fresh or frozen raspberries, divided
• 115 g caster sugar
• 5 g lemon juice

For the passionfruit syrup

• 300 g caster sugar
• 100 g water
• 250 g passionfruit juice
• 6 passionfruit, pulp removed

Chilling/freezing time: 1 hour + minimum 4 hours 

Cooling time: 2 hours

Instructions

1. To make the raspberry sorbet, place a suitable container in the freezer to chill before using. Combine half the raspberries with 15 g sugar in a microwave-safe bowl and microwave in 30-second bursts, until the raspberries become super juicy (no more than 2 minutes). Add the remaining raspberries and sugar, then blitz with a food processor or blender until smooth. Stir through the lemon juice, then refrigerate for 1 hour. Pre-chill an ice-cream machine, then churn the sorbet according to the machine instructions. Transfer to the chilled container and freeze for at least 4 hours before using.
2. Preheat the oven to 100˚C fan-forced (adjust if using a conventional oven) and line a baking tray with baking paper.
3. In the bowl of a stand mixer with the whisk attachment fitted, whisk the egg whites and salt on medium speed until stiff peaks form. Add the sugar in thirds, whisking well after each addition, then add the vinegar, cornflour and vanilla. Mix for a further 5 minutes to combine.
4. Grease a 20 cm metal ring mould and place on the prepared tray. Dab a little meringue into each corner of the baking paper – this helps it stick to the tray and prevents the fan oven from disturbing your meringue shape during the baking process.
5. Spoon the meringue into the mould, spreading it to the edges with a palette knife, leaving the top textured and rustic. Run the palette knife around the inside edge of the mould, then remove the mould completely, leaving you with a neat, circular meringue.
6. Bake for 1-1½ hours, checking after 1 hour. It's ready when the whole meringue peels gently away from the baking paper and the base is cooked. Turn off the oven and let the meringue cool with the door slightly ajar.
7. While the meringue bakes, make the passionfruit syrup. Combine the sugar and water in a medium saucepan over high heat and bring to the boil. Reduce to medium and cook without stirring, until a pale caramel forms. Whisk in the passionfruit juice, then reduce to a gentle simmer and cook for 7-10 minutes, until the mixture thickens to the texture of honey. Remove from the heat, then stir in the passionfruit pulp. Pour into a bowl and allow to cool completely.
8. To assemble, place the pavlova on a large serving plate. Spread with a thick layer of passionfruit curd, then add scoops of vanilla ice-cream and the raspberry sorbet. Dollop with whipped cream, then drizzle with the passionfruit syrup and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.