A cloud of crisp meringue topped with whipped cream, tangy passionfruit and summer berries.
Method
- Preheat oven to 120 °C and line a tray with baking paper.
- Beat egg whites to soft peaks, then add sugar one tablespoon at a time until glossy and stiff.
- Fold in cornflour, vinegar and vanilla gently.
- Spoon onto the tray in a 20 cm circle, shaping a slight well in the centre.
- Bake for 1 hr 30 min, then turn off oven and cool completely inside.
- Top with whipped cream, passionfruit pulp and berries just before serving.
Peeples Choice tip
Humidity is pavlova’s enemy — choose a dry day and avoid opening the oven while it bakes.