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Pavlova with Passionfruit and Cream
Australia's iconic meringue dessert with crispy shell, marshmallow centre and tropical toppings. Baking the pavlova low and slow, then leaving it to cool inside the switched-off oven, sets the crisp shell without cracking it or collapsing the marshmallow centre.
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 22cm circle, making a shallow well in the centre.
Bake at 120°C for 1.5 hours. Turn oven off, leave inside 1 more hour.
Top with whipped cream, passionfruit, kiwi and strawberries.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
