Ingredients
6 eggwhites
1 1/2 cups caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla extract
300ml thickened cream
1 tablespoon icing sugar mixture
4 kiwifruit, peeled, sliced
2 passionfruit, halved
Methods
- Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.
- Using an electric mixer, beat egg-whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour, vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.
- Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven with door slightly ajar.
- Using an electric mixer, beat cream and icing sugar until soft peaks form. Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit and passionfruit pulp. Serve.
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