Pavlova

Instructions

1. 1

   Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.

2. 2

   In a spotlessly clean bowl, whisk egg whites until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, whisking well after each addition until stiff, glossy peaks form and mixture feels smooth when rubbed between fingers.

3. 3

   Gently fold in vanilla extract, white vinegar, and cornstarch until just combined.

4. 4

   Spoon meringue onto the parchment paper within the circle, creating a shallow well in the center with slightly raised edges.

5. 5

   Place in oven and immediately reduce temperature to 225°F (110°C). Bake for 1 hour 15 minutes until crisp on outside and pale cream colored.

6. 6

   Turn off oven and let cool completely in oven with door slightly ajar, about 2 hours.

7. 7

   Whip heavy cream and powdered sugar until soft peaks form. Spread over pavlova base.

8. 8

   Arrange fresh berries and kiwi slices on top. Drizzle with passion fruit pulp if using.

9. 9

   Garnish with mint leaves and serve immediately.