Pavlova

Shopping list

• 4 piece egg whites — at room temperature

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• 250 g caster sugar

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• 1 tsp white vinegar

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• 1 tsp cornflour

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• 1 tsp vanilla extract

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• 300 ml double cream — chilled

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• 2 tbsp icing sugar

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• 200 g strawberries — hulled and halved

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• 2 piece kiwi fruit — peeled and sliced

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• 2 piece passionfruit — pulp scooped out

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Step by step

1. 1

   Preheat the oven to 150°C (fan 130°C). Line a large baking tray with baking parchment and draw a 20cm circle on the paper. Turn the paper over so the pencil mark is face-down.

2. 2

   In a spotlessly clean bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form, about 2– 3 minutes.

3. 3

   Gradually add the caster sugar, one tablespoon at a time, whisking on high speed between each addition. Continue whisking for 6– 8 minutes until the meringue is stiff, glossy and the sugar has fully dissolved. Rub a little between your fingers — it should feel smooth, not gritty.

4. 4

   Gently fold in the white vinegar, cornflour and vanilla extract using a large metal spoon or spatula.

5. 5

   Spoon the meringue onto the prepared tray, spreading it within the marked circle. Create a slight dip in the centre and build up the sides to form a shallow nest shape.

6. 6

   Place in the oven and immediately reduce the temperature to 120°C (fan 100°C). Bake for 1 hour 15 minutes until the meringue is crisp on the outside and sounds hollow when tapped.

7. 7

   Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely for at least 2 hours (or overnight). This prevents cracking.

8. 8

   Whip the double cream with the icing sugar until soft peaks form.

9. 9

   Carefully transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the centre and spread gently.

10. 10

    Top with the strawberries, kiwi slices and passionfruit pulp. Serve immediately, cutting into wedges.