INGREDIENTS for PAVLOVA
4 eggs
200g caster sugar
1 teaspoon white vinegar
1 teaspoon of cornstarch
INGREDIENTS FOR PAVLOVA TOPPING
250 ml pouring cream
1 punnet (250g) strawberries-hulled and chopped
2 passionfruits
METHOD
Separate egg whites from yolk a day ahead if possible
Whisk egg white with an electric mixer until stiff peaks form.
Add sugar 2 Tablespoons at a time. Once all sugar is added whisk on high until mixture is stiff and glossy.
Add vinegar and whisk again until incorporated. (2 more minutes)
Fold in the cornstarch, then whisk again. (2 more minutes)
Overall whisk for 10 minutes approximately.
Line a tray with non-stick baking paper.
Pour egg white mixture onto tray and shape into a circle with a spatula.
Place in a pre-heated oven and cook at 120 degrees Celsius for 1 1/2 hours.
Turn off oven at 1 1/2 hours and leave Pavlova in the oven to cool off-1 more hour.
TOPPING
Whisk cream until stiff.
Place whipped cream on the Pavlova and top with strawberries and passionfruit.