Passionfruit Pavlova

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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.

Ingredients:

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

Method:

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 )