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First, to make the creme patisierre.
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beat the egg yolks and sugar for 1 minute at high speed.
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add the flour and best on high speed for a further 2 minutes.
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Set aside.
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Pour milk in a heavy-based saucepan adding in the chopped up vanilla beans.
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bring this to just below the boil.
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Remove the vanilla bean bits and, whisking vigourously while pouring, pour the milk into the egg mixture and continue whisking fast for 1 minute.
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Return this mixture to the saucepan back on a medium heat and stir continuously until the mixture thickens.
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about 2 or so minutes.
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Pour into a bowl and cover with gladwrap (ceram wrap), making sure the wrap lays across the the top of the patisierre to stop a film from forming.
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Cool completely on the bench.
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When cool, stir in the Lemon Curd and the Passionfruit Pulp (I include the seeds ad I like the texture change in the Pav, but you can seive these out if you wish).
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Place the Pastisierre into a ziplock plastic bag, remove as much air as you can, zip it up and keep at room tempetature while you prepare the Pav.
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(If you don't want to make the Pav right away, the patissierre will stay ok in the bag in the cupboard for at least 3 - 4 days)
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FOR THE PAVLOVA
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Preheat oven to 350F
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Place the egg white and sugar into a stand mixer and beat for 15 minutes (if using an electric hand mixer use it all the way on high)
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Mix the corn flour and white vinegar together.
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Pour in the corn flour mix and the vanilla and whisk quickly for another 5 minutes.
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Place baking paper on an oven tray and draw a 25cm circle.
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scoop out half of the Pav mixture onto the tray and then put the creme patisierre made earlier into a piping bag (or snip the end of the ziplock bag and use that) and pipe swirls of the patisierre onto the Pav, avoiding the very edges.
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Then scoop on top the remaining Pav mixture.
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Using a spatula, shape out a circle leaving about a 1cm gap to the edge of the drawn circle.
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Smooth the top of the Pav and then put in the oven and immediately turn down the heat to 215F.
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Bake Pavlova for 1 hour and 15 minutes then TURN OVEN OFF AND LEAVE PAV IN THERE WITH DOOR SLIGHTLY OPEN TO COOL COMPLETELY
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Carefully lift Pav onto a serving plate or platter and top with whipped cream that has the Limoncello and the remaining patisierre folded through it.
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Place Raspberries on top of cream and drizzle the Passionfruit pulp over the top.
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DONE!
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ENJOY!
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