A popular Summer dessert in both Australia and New Zealand, Pavlova is a large meringue dessert that is crispy on the outside with a soft marshmallow-like centre. A traditional pavlova is topped with whipped cream and strawberries, kiwi fruit, banana and passionfruit pulp, but there are many alternatives to this topping.
- 4 egg whites, at room temperature
- 200g castor sugar
- 1 tsp. cornflour
- 1 tsp. lime juice
- 8 passionfruit or a tin of passionfruit pulp
- 300ml double cream, whipped
- strawberries, kiwifruit, bananas or any soft fruit of your choice
- Preheat the oven to 140 C and line a baking tray with parchment paper.
- In a large mixing bowl, whisk the egg whites until they form stiff peaks then slowly add the castor sugar whilst still beating until the mixture is thick and glossy.
- Add the lime juice and sift in the cornflour and fold in thoroughly.
- Pile the egg white mixture onto the parchment paper, spreading it out to a depth of about 25cm in diameter.
- Bake for 35 minutes until firm, then turn the oven off but leave the pavlova in it with the door slightly ajar until completely cool.
- When ready to serve, cut the passionfruit in half and extract the pulp.
- Cover the cold pavlova with the whipped cream then spread the top with the passionfruit pulp and the sliced fruit. ( serves 6 – 8 )