Passionfruit Curd Pavlova
1x large pavlova (use your favourite recipe)
2 large lemons, juiced (about 1/3 cup juice)
¼ cup fresh passionfruit pulp
¼ cup caster sugar
50g Lewis Road Creamery butter, diced
2 eggs, beaten
400ml Lewis Road Creamery single cream
1/3 cup crème fraiche
2 tsp vanilla bean paste
Make Curd: Add lemon juice, passionfruit, sugar and butter to a small saucepan. Place over medium heat and cook gently until the butter has melted and the mixture is almost simmering. Remove from heat. Add eggs to a medium bowl and whisk well, until combined. Slowly pour the lemon mixture over the eggs in a steady stream, whilst whisking. Transfer mixture back to the pot and place on low heat. Stir the mixture with a rubber spatula for about 5 minutes, until thickened and glossy. Remove from heat and strain through a sieve to remove any lumps. Cover and place into the fridge to cool.
Make Vanilla Cream: Whip the cream and vanilla paste together until medium-soft peaks. Add crème fraiche and whip again, until combined.
Decorate: Dollop cream on top of pavlova and drizzle with the passionfruit curd. Garnish with mint leaves and strawberries, if desired.