Pavlova

Ingredients

• 4 large egg whites, at room temperature
• 250g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 1/2 tsp vanilla extract
• 1 pinch fine salt
• 300ml double cream, chilled
• 2 tsp icing sugar
• 250g strawberries, hulled and halved
• 2 passionfruit

Before you cook

• Separate the eggs while they are cold, then leave the whites in a spotlessly clean bowl to come to room temperature for thirty minutes.
• Draw a 20cm circle on a sheet of baking parchment, turn it pencil-side down and lay it on a baking tray.
• Stir the cornflour, vinegar and vanilla together in a small cup.

Steps

1. Heat the oven to 150C fan-off.
2. Whisk the egg whites with the salt on medium speed until they hold soft, floppy peaks.
3. Add the caster sugar one tablespoon at a time, whisking for around fifteen seconds between each addition.
4. Keep whisking for a further five minutes, until the meringue is stiff, glossy and feels smooth rather than gritty when rubbed between your fingers.
5. Fold in the cornflour mixture with a spatula in a few decisive strokes.
6. Pile the meringue inside the drawn circle and shape it into a round with slightly raised sides and a shallow dip in the centre.
7. Slide the tray into the oven and turn the heat straight down to 120C.
8. Bake for seventy-five minutes, until the outside is dry and crisp and lifts cleanly from the parchment.
9. Turn the oven off, prop the door open with a wooden spoon, and leave the pavlova inside to cool completely for at least two hours.
10. Whip the double cream with the icing sugar to soft, droopy peaks.
11. Set the cooled meringue on a serving plate and spoon the cream into the dip.
12. Pile the strawberries over the cream.
13. Halve the passionfruit and spoon the pulp and seeds over the top.
14. Serve within the hour, before the cream softens the shell.