Pavlova

Ingredients

• 4 large egg whites, at room temperature
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon cornstarch
• 1½ cups heavy cream
• 2 tablespoons powdered sugar
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 kiwi fruits, peeled and sliced
• 2 tablespoons passion fruit pulp (optional)
• Fresh mint leaves for garnish

Instructions

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. 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. Gently fold in vanilla extract, white vinegar, and cornstarch until just combined.
4. Spoon meringue onto the parchment paper within the circle, creating a shallow well in the center with slightly raised edges.
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. Turn off oven and let cool completely in oven with door slightly ajar, about 2 hours.
7. Whip heavy cream and powdered sugar until soft peaks form. Spread over pavlova base.
8. Arrange fresh berries and kiwi slices on top. Drizzle with passion fruit pulp if using.
9. Garnish with mint leaves and serve immediately.