Passionfruit Pavlova (พัฟโลว่าเสารส)

1.Preheat oven to 130°C, conventional program. Line baking tray with baking paper.

2.Mix sugar and brown sugar until combined.

3.Beat egg white until foamy. Gradually add sugar while beating until egg white is glossy and stiff.

4.Add corn starch, vinegar, and vanilla extract. Fold until combined.

5.Add meringue into a piping bag. Pipe meringue onto a disc on a baking tray, about 1 cup of egg white per disc. Use spoon to make a well in the middle. Repeat with the remaining meringue. Bake in the oven for an hour. After baking, leave the oven door slightly open and leave pavlova to cool to room temperature in the oven.

6.For Passion Curd: Beat egg, egg yolk, passionfruit juice, and sugar in a saucepan. Heat over low heat and stir until combined and thick enough to coat the back of the spoon. Remove from the heat. Gradually add cold butter and stir until incorporated. Chill curd over ice bath and store in the fridge.

7.To Serve: Beat mascarpone with icing sugar until softened and light. Add cream and mix until airy and thick.

8.Add pavlova to a serving plate. Add a dollop of mascarpone cream and passionfruit curd.