Passionfruit Curd Pavlova Roll - cooking recipe

Ingredients

None None FOR THE PASSIONFRUIT CURD
1/2 cup sugar
2 None eggs, lightly beaten
4 tbsp (1/2 stick) butter, chopped
1/2 cup passionfruit pulp
None None FOR THE PAVLOVA ROLL
4 None egg whites
3/4 cup sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornstarch
3/4 cup heavy cream, whipped
1 medium green kiwifruit, chopped
1 medium gold kiwifruit, chopped

Preparation

Preheat the oven to 325\u00b0F. Grease a 9 x 13 inch baking pan. Line the bottom with parchment paper, extending the paper over the two long sides of the pan for handles.
For the passionfruit curd, mix all the ingredients in a medium bowl (you will need about 8 large passionfruit to extract pulp). Place bowl over a medium saucepan of simmering water; cook, stirring, for about 15 mins or until the curd coats the back of a spoon. Cool then refrigerate until chilled.
For the pavlova roll, beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions. Gently fold in the vanilla, vinegar and cornstarch. Spread the mixture into the prepared pan.
Bake on lower oven rack for about 20 mins or until the meringue is set. Invert the meringue onto a parchment paper lined wire rack. Remove the lining paper; cool meringue completely.
Spread cooled meringue with 1/2 cup of the passionfruit curd. Top with whipped cream and kiwifruit. Roll the meringue firmly from the long side, using the baking paper to guide the meringue as it rolls. Dust with sifted powdered sugar, if desired.