Ingredients
- Meringue
- 4 eggs white at room temperature
- 1/2 tsp cream of tartar
- 3/4 cup sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- Cream & Fruit
- 1 cup whipping cream
- 2 tbsp sugar
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 2 ripe passion fruit(visibly wrinkled on the outside)
Preparation
Step 1
Preheat the oven to 250 F
Trace an 8-inch circle onto a pice of parchment paper using a magic marker,and line a baking tray with the parchment paper,with the marked-side down(so the ink won't transfer to the meringue as it bakes)
Whip the egg whites and cream of tartar until they are foamy,then slowly pour in the sugar while whipping and continue whipping on high speed until the white hold a stiff peak when the beaters are lifted (the whites will be thic and glossy).Fold in the cornstarch and vinegar.Spoon the whites onto the parchment paper and spread it to fit the circle,using your spatula to create pretty swirls.
Bake the meringue for 75 to 90 min.until the exterior is dry,cracking the oven door if the meringue starts showing signs of browning.Once out of the oven and cooled,the meringue should feel dry on the outside and peel away from the parchment easily.If still a little soft,return to the 250F oven for another 10-20 min.Cool the meringue on the tray before removing.
Whip the cream to a soft peak and beat in the sugar,lemon zest and juice.Chill until ready to assemble.
Assemble the pavlova immediately before serving.Place the meringue onto a platter and top with the whipped cream.Cut the passion fruit in half and scoop out the fruit and seeds and spoon this over the cream.Slice and serve as you would a cake or tart.