Celebrate Australia Day with this recipe from Chef Stuart Race from the Sheraton Dallas Hotel in downtown.
Rolled Pavlova with Passion Fruit Drizzle
Sugar, ¾ cup
Egg Whites, 4 each
Corn Flour, 1 Table spoon
White Vinegar, 1 Tea spoon
Vanillas Extract, 1 Tea Spoon
Heavy Cream, 32 Fl oz
Sugar, ¼ cup
Passion Fruit, 6 each (cut in half and scrap pulp out)
Toasted crushed macadamia nuts, ½ cup
Snow Sugar, 2 Cups
Place the egg white in a mixing bowl and whip to stiff peak. Slowly add the sugar until it's gone. Add the vinegar, vanilla and corn flour. On a sheet pan line with baking paper and spread out the meringue mixture. Bake in oven at 365 for 10 minutes or until top turns golden brown.
Whipped heavy cream and sugar until stiff peaks.
Flip onto a sheet of parchment paper that is dusted with toasted crushed macadamia nuts and heavy dusting of snow sugar. Take the whipped cream and place a layer ¼ think over baked pavlova sheet. Take the passion fruit pulp and spread over whipped cream. Roll from one top form a cylinder. Remove paper and cut into sections ready to eat.