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Passion Fruit Pavlova

Method

  1. Pre-heat oven to /180°C/Gas Mark 4. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper.
  2. Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny.
  3. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly.
  4. Mound onto the paper on the baking tray within the circle, flatten the top and smooth the sides. Place in the oven. IMMEDIATELY reduce the heat to 150°C/Gas Mark 2 and cook for one hour.
  5. Turn off the oven and leave the Pavlova in it to cool completely.
  6. Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells.