A crisp meringue pavlova with a soft marshmallow centre, piled with cream, fresh berries, passionfruit and chocolate flake.
Ingredients List
Method
- Preheat the oven to 180°C. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it.
- Beat the egg whites and salt until satiny peaks form. Beat in the sugar, a tablespoonful at a time, until the meringue is stiff and shiny.
- Sprinkle the cornflour, vinegar and vanilla over the egg white, and fold in lightly, do not over mix.
- Mound the meringue onto the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
- Put in the oven and immediately reduce the heat to 150°C. Cook for 45 minutes. Then turn off the oven and leave to cool completely (about 45 minutes).
- Whip the cream, sugar and vanilla until thickened but still soft. Once the pavlova is cool, place it onto the serving plate and dollop the cream on top, it doesn’t need to be perfect.
- Slice the strawberries into quarters and spread on top with the other remaining fruit. Break up the chocolate flake and sprinkle on top also.
- Pour the passionfruit pulp into a sauce jug and serve alongside.
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