Comments on: Passion Fruit Pavlova

By: Doris Pong

Doris Pong — Mon, 29 Mar 2010 17:21:04 +0000

MM,very nice to have a chance you log in your website. I am one of the members in SIFE China. I do have something concerning about the issues of passion fruits to consult you. And we do hope to get contact with you at your very convenience.

P.S. Here is my MSN, gotchayuan@live.cn

By: Jill Mann

Jill Mann — Wed, 28 Oct 2009 18:05:11 +0000

I like the dessert. I do not get to eat it very often because it is not in my diet. I think everyone should at least have it once in their life.

By: Trin

Trin — Fri, 31 Jul 2009 13:53:50 +0000

I’m a huge pavlova fan!! So I couldn’t help but chime in. :-) My all time favorite is the mango passionfruit one in people’s palace greenbelt. Try, try!

By: joyce

joyce — Fri, 31 Jul 2009 07:44:10 +0000

hmm im on the fence about pavlovas, would still prefer a chocolate dessert. however, your version looks yummy. i wonder how you manage to maintain your weight ;P

By: tnm

tnm — Thu, 30 Jul 2009 23:20:44 +0000

I used to make Pavlovas while living in NZ. I just bought the meringue base from the grocery, slapped on some whipped cream, topped it with fresh fruit and passionfruit sauce. All store bought.

By: mojito drinker

mojito drinker — Thu, 30 Jul 2009 03:36:37 +0000

pretty =)

By: GJ

GJ — Thu, 30 Jul 2009 01:07:07 +0000

Haha, 50 centavos each indeed. Pastries, a preference, yummy! Another answer to one of last Sunday’s curious thoughts. Thanks again MM.

By: betty q.

betty q. — Wed, 29 Jul 2009 17:46:12 +0000

MM, yes, I have some misses too when I bake esp. recipes without detailed hints! But I always have angelfood cakes and sponges frozen so I can at least salvage the filling.

I not a fan of pavlovas but am a fanof angelfood cakes. To turn this into a respectable off beat desset that no one will ever know I salvaged it, I tear the angelfood cake into large chunks, make a bavarian creme flavoured with Triple Sec or Cointreu, add the passion fruit compund or puree then pour into individual moulds or ramekins. Let it set in the cooler. People are amazed and wowed over it…it works! sayang the passionfruit and cream filling of the pavlovas. It aslso doesn’t take lomg to make the bavarian creme.

It looks elegant on desset plate and served with a berry compote!

Sorry for the typos,….can’t see clearly without GLASSES which I forgot to bring!

By: Bubut

Bubut — Wed, 29 Jul 2009 15:43:16 +0000

MM, try planting those seeds at your garden in Cebu and for sure you will create a nice trelis plant of passion fruit.

By: Lou

Lou — Wed, 29 Jul 2009 15:12:31 +0000

@Bettyq (and sanojmd), I’ve a few recipes for Brazo but wouldn’t mind getting a new, tested one. I’m waiting for the heatwave and humidity to pass anyway, once it’s cooler I can think about baking again…