classic pavlova with kiwifruit & passionfruit.

A crisp, marshmallowy Aussie pavlova piled with whipped cream, fresh kiwifruit and passionfruit. The star of the Christmas table.

Dietary: Vegetarian, Gluten Free
Baking Time: 1 1/2 hours, plus cooling overnight
Serves: 8-10

Ingredients:
6 large egg whites, at room temperature (approx. 220-230g)
1 1/2 cups caster sugar
1 1/2 teaspoons white vinegar

To Serve:
300ml thickened cream, whipped to soft peaks
Fresh kiwifruit, peeled and sliced
Fresh passionfruit pulp
Icing sugar, for dusting (optional)

Method:
Preheat the oven to 150°C (130°C fan-forced) and line a large tray with baking paper.
Beat the egg whites on high until stiff, glossy peaks form.
Add the sugar a tablespoon at a time, beating well between each, until thick, glossy and almost smooth when rubbed between your fingers.
Add the vinegar and beat on medium for about 10 seconds.
Spoon onto the tray in a tall circular mound with a slight hollow in the centre.
Reduce the oven to 120°C (100°C fan-forced) and bake for 1 1/2 hours until dry and crisp.
Turn the oven off and leave the pavlova inside with the door closed for at least 6 hours, ideally overnight.
Just before serving, top with whipped cream, kiwifruit and passionfruit, and dust with icing sugar.

Tip:
Make the base the day before and store in a cool, dry place. Add the cream and fruit just before serving to keep the shell crisp.