For the base:
- 8 egg whites
- 500g caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- 1/2 tsp vanilla extract
For the topping:
- 650ml double cream
- 10 passionfruit
- 250 g blueberries
- 250 g strawberries
- 300g raspberries (frozen are fine)
- 25g icing sugar
Preheat the oven to 180°C. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C. Cook for an hour. Then turn off the oven and leave to cool completely. Once it’s cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month. When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. and let them drop into the passionfruit. Leave the passionfruit and l other fruit. Dollop the cream-topped pavlova with the passionfruit and other fruit and their juices.
Tip: Wipe the bowl out with a lemon. This ensures that the blow is free from any grease.