Passionfruit Pavlova

About this dish

Pavlova is the dessert Australia and New Zealand will never stop arguing over. Our version stays crisp on the outside, marshmallow-soft in the middle, and gets topped with passionfruit because nothing says summer down under quite like it.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (220g) caster sugar
• 1 tsp white vinegar
• 1 tsp cornflour
• ½ tsp vanilla extract
• Pinch of salt
• 1½ cups thickened cream
• 2 tbsp icing sugar
• Pulp of 3 fresh passionfruit
• Fresh mango slices, to serve

Method

1. Preheat oven to 120°C (100°C fan-forced). Trace a 20cm circle on a sheet of baking paper and place it pencil-side down on a baking tray.
2. Beat egg whites and salt with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating well between each addition until glossy and stiff.
3. Gently fold in vinegar, cornflour and vanilla. The mixture should feel silky and hold its shape.
4. Spoon the meringue onto the circle, shaping into a nest with higher sides. Smooth the top and sides.
5. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.
6. Whip the cream with icing sugar until soft peaks form. Spread over the cooled pavlova.
7. Top with passionfruit pulp and mango slices. Serve immediately.

Chef's tips

Humidity is pavlova’s enemy. Bake on a dry day and do not open the oven during cooking. A cracked top is rustic, not a failure.