Pavlova with Cream and Summer Fruit

Ingredients

For 8 portions

• 🍳 4 large egg whites
• 🍚 220g sugar
• 🌾 2 Tsp corn starch
• 🥣 1 Tsp white wine vinegar
• 🥄 1 Tsp vanilla extract
• 🥛 300ml heavy cream
• 🍓 250g strawberries
• 🥝 2 medium kiwi fruit
• 🌴 3 purple passion fruit

Method

1. Heat the oven to 150°C (130°C fan). Draw a 22 cm circle on baking paper and lay it, pencil side down, on a baking tray.
2. Whisk the egg whites in a very clean bowl to stiff peaks. Add the sugar a spoonful at a time, whisking well after each, until thick, glossy and no longer gritty between your fingers.
3. Whisk in the cornflour, vinegar and vanilla.
4. Spoon onto the circle, building up the sides slightly so there is a shallow dip in the middle.
5. Put in the oven, turn it down to 120°C (100°C fan) and bake for 1 hour 15 minutes. Turn the oven off and leave the pavlova inside with the door closed until completely cool, ideally 2 hours or overnight.
6. Shortly before serving, whip the cream to soft peaks and spread it over the meringue. Top with the halved strawberries and sliced kiwi, and spoon over the passion fruit pulp. Cracks are normal.