Pavlova

Claimed by both Australia and New Zealand, this classic dessert is a light and delicious addition to any special occasion. Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep.

Preparation time :20 minutes
Cooking time: 1 hour 10 minutes
Serves eight to ten
For the meringue case- 8 egg whites
- 1 2/3 cups caster sugar
- 2 teaspoons vanilla extract
- 2 teaspoons brown vinegar
- 2 pinches of salt
- 2 teaspoons sifted cornflour

For the filling-1 1/4 cups cream, firmly whipped
- 1 punnet strawberries, hulled and halved
- 2 bananas, peeled and sliced
- 1/3 cup passionfruit pulp

1. Preheat the oven to 180°C. Line an oven tray with baking paper and mark a 23 cm circle as a guide for spreading the mixture.
2. Beat the egg whites on high speed in a large clean bowl with clean electric beaters until soft peaks form. Gradually add the caster sugar, beating continuously until the mixture is firm and glossy and all sugar has dissolved. Beat in the vanilla extract, then the vinegar and salt, and fold in the cornflour.
3. Using a spatula, spread the meringue mixture over the marked circle. Straighten the sides and make them higher than the centre. Bake for 10 minutes in the centre of the oven, then reduce the temperature to 120°C and bake for a further hour. Remove from the oven and allow to cool completely.
4. Just before serving, top the pavlova with whipped cream. Decorate with the strawberries and bananas, and drizzle with the passionfruit pulp. Alternatively, decorate the pavlova with 3 peeled and sliced kiwi fruit, arranged in rounds and drizzled with passionfruit pulp.

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