Pavlova

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Serving size: 5

Ingredients

6 eggs, separated

1 1/4 cups caster sugar

2 tsp Cornflour

1 tsp white vinegar

1/2 tsp vanilla extract

300ml thickened cream

2 tbsp icing sugar,

3 kiwifruit, peeled, thinly sliced

Pulp of 2-3 passionfruit

1 punnet strawberries

1 punnet blueberries

Method

1. Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.

2. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of the pavlova. Use a small spatula to forms little peaks around the edge of the pavlova. Bake in the oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off the oven. Leave pavlova in the oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of the pavlova. Decorate with fruit

Note:

• Use a piping bag to achieve shape used in the show image

• Mint can also be added but is optional