Passion Fruit Pavlova

Ingredients

For the meringue

4 egg whites

16 tbsp caster sugar (4 spoons for each white)

1 teaspoon white wine vinegar

2 tsp cornflour

1 tsp  vanilla extract

For the cream topping

400ml of fresh cream

4 tablespoons caster sugar

To decorate

Pulp of 4 to 6 passion fruit (depending on size)

Method

Beat the egg whites with an electric mixer until they are stiff and form soft peaks. Then add the sugar and beat again.  Add the vinegar, cornflour and vanilla extract and fold together with a spatula. 

Heat the oven to 180C. Line a tray with baking paper. Using a side plate and a pencil, draw a circle on the paper. Spoon the meringue mixture into the circle as evenly as you can. 

Place in the oven and immediately reduce the temperature to 150C. Cook for approximately 30 minutes. Turn the oven off and leave the mixture in the oven to cool completely to cold..

Remove only when they are cold.

Remove from the oven and place on a serving plate.

Beat the cream with the caster sugar with an electric mixer until it is whipped and forms soft peaks. Spoon evenly onto the meringue..Decorate with the passion fruit pulp, then place the pavlova in the fridge until it's time to eat.