Passion Fruit Pavlova

Ingredients

• 4 egg whites, large
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 220 g caster sugar
• 1 tsp vanilla extract
• 400 ml double cream
• 2 tbsp icing sugar
• 6 passion fruits, halved
• 200 g mango, peeled and sliced
• 1 lime, zested

Method

1. Heat the oven to 130°C fan. Draw a 24cm circle on baking paper, flip it ink-side down and lay it on a baking tray.
2. Whisk the egg whites with an electric mixer until they hold stiff peaks, about 3-4 minutes. Add the caster sugar a tablespoon at a time, whisking well between each addition, until the meringue is thick, glossy and holds firm peaks when you lift the whisk — roughly 6-8 minutes more. Rub a little between your fingers; it should feel smooth, not gritty.
3. Sift the cornflour over the meringue, add the vinegar and vanilla, and fold through gently with a large metal spoon.
4. Pile the meringue onto the circle, spreading to the edges and pushing up the sides slightly to form a shallow nest in the centre. Bake for 1 hour 20 minutes until the outside is crisp and pale ivory and lifts cleanly from the paper. Turn the oven off and leave the pavlova inside to cool completely — at least 2 hours. Do not open the door.
5. Whip the double cream with the icing sugar to soft, pillowy peaks. Stop the moment it holds its shape — overwhipped cream goes grainy fast.
6. Sit the cooled meringue on a serving plate and spoon the cream into the centre, swooping it to the edges. Scoop the passion fruit pulp over so the seeds catch the light, tumble the mango slices around the top and finish with a generous flurry of lime zest. Serve straight away.