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Passionfruit Pavlova
A classic Australian pavlova topped with whipped cream and tangy passionfruit pulp. Leaving the pavlova to cool completely inside the switched-off oven stops the sudden temperature change that causes it to crack.
Ingredients
Instructions
Beat egg whites to stiff peaks. Gradually add sugar, beating until glossy and thick.
Fold in cornflour, vinegar and vanilla.
Pile onto a baking paper-lined tray in a mound. Bake at 120°C for 1.5 hours.
Turn oven off and leave pavlova inside to cool completely.
Whip cream with icing sugar. Spread over cooled pavlova and top with passionfruit.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
