Pavlova
A large meringue with a crisp shell and a soft, marshmallow middle, piled with whipped cream, fresh berries and passion fruit.
Method
- 1
Heat the oven to 150°C. Draw a 20 cm circle on a sheet of baking paper and lay it ink side down on the tray.
- 2
Whisk the egg whites in a spotlessly clean bowl until they hold stiff peaks.
- 3
Add the sugar a spoonful at a time, whisking well after each, until the meringue is thick and glossy.
- 4
Keep whisking until a little rubbed between your fingers no longer feels gritty.
- 5
Sprinkle over the cornflour, vinegar and vanilla and whisk briefly to combine.
- 6
Spoon the meringue onto the circle and spread it out, building the sides slightly higher than the centre to make a shallow nest.
- 7
Put it in the oven and immediately turn the heat down to 120°C.
- 8
Bake until the outside is crisp and dry and the base lifts cleanly off the paper.
- 9
Turn off the oven, prop the door slightly open and leave the pavlova inside until completely cold.
- 10
Just before serving, whip the cream to soft, floppy peaks.
- 11
Lift the pavlova onto a plate and pile the cream into the middle.
- 12
Scatter over the strawberries and raspberries, spoon the passion fruit pulp on top and serve straight away.
Notes
- Any trace of yolk or grease stops egg whites from whipping, so use a clean glass or metal bowl.
- Cracks in the shell are normal and get hidden by the cream and fruit.
- The plain meringue keeps for 2 days in an airtight tin. Top it only at the last minute, as the cream softens it quickly.
Equipment
Large baking tray, Baking paper, Large clean mixing bowl, Electric mixer, Spatula, Whisk