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For the passionfruit curd: combine egg yolks, 2/3 cup sugar and passionfruit pulp in the slow cooker on low heat. Whisk, adding the butter one piece at a time, until completely melted. Continue stirring with a wooden spoon until the mixture reaches 65°C, or when thickened enough to coat the back of a spoon; this will take around 10 minutes.
Transfer passionfruit curd to a bowl and chill until ready to use. Clean the slow cooker bowl well and line the base and sides with 2 layers of baking paper.
For the pavlova: beat the egg whites using electric beaters, until soft peaks form. Gradually add the remaining 1 cup of sugar, one tablespoon at a time, beating until all the sugar dissolves and the mixture is thick and glossy. Fold in the cornflour and vinegar.
Spoon the pavlova mixture into the centre of the lined slow cooker and spread evenly to form a circle, roughly 20cm round. Lay a dry tea towel over the top of the bowl and sit the lid snugly on top; this prevents any condensation affecting your pavlova. Cook for 1½ hours on low heat, or until the pavlova is dry to the touch. Remove the lid and cool in the slow cooker.
Fold ½ cup cooled passionfruit curd together with the cream and yoghurt. Decorate with berries and serve immediately.