Kiwi passion fruit pavlova

By Dunjab

The meringue shell needs to be baked a day ahead. Be sure to use thick, Greek-style yogurt. Ripe passion fruit is also key—choose very wrinkled fruit that feels heavy for its size.

Ingredients

• Nonstick vegetable oil spray
• 4 large egg whites, room temperature
• Large pinch of salt
• 1 cupplus 2 tablespoons superfine sugar
• 2 teaspoonscornstarch
• 1 teaspoondistilled white vinegar
• 1/2 teaspoonvanilla extract
• 1 1/2 cupshoney-flavored Greek-style yogurt
• 4 kiwis, peeled, cut into 1/4- to 1/3-inch-thick rounds
• 3 to 4 passion fruits

Details

Servings 10
Preparation time 20mins
Cooking time 21mins
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 225°F. Line rimmed baking sheet with parchment paper; coat with nonstick vegetable oil spray. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Using flexible rubber spatula, gently fold in cornstarch, vinegar, and vanilla, being careful not to deflate whites. Dollop meringue onto prepared baking sheet, forming 9-inch round; spread evenly into 9-inch disk. Bake until meringue is crisp on top, about 1 hour (meringue may sink in center). Turn off oven. Keeping door closed, let meringue cool in oven at least 12 hours or overnight.
Just before serving, carefully peel away parchment and transfer Pavlova to platter. Spoon yogurt atop Pavlova, leaving 1- to 11/2-inch plain border. Arrange kiwi rounds atop yogurt. Cut passion fruits in half; spoon pulp and seeds onto kiwi. Serve immediately.