Tropical pav slab

SERVES 8 PREP AND COOK TIME 2 HOURS

1 tablespoon corn our 8 egg whites 2 cups (440g) caster sugar 1 teaspoon cream of tartar, optional 1 teaspoon vanilla extract 2 teaspoons white vinegar 1½ tablespoons corn our, extra ⅓ cup (45g) chopped macadamias 2 medium (860g) mangoes 2 medium (120g) gs, cut into wedges 3 medium (500g) nectarines, sliced 120g raspberries 3 passionfruit

LIME CREAM

300ml cream 250g crème fraîche 2 tablespoons icing sugar 2 teaspoons nely grated lime rind 1 Preheat oven to 120°C (100°C fan-forced). Mark a 25cm x 35cm rectangle on baking paper. Lightly grease a large oven tray; turn paper, marked-side down, onto the tray. Grease baking paper and si over corn our (see Test Kitchen tips). 2 Place egg whites, sugar and cream of tartar in a large bowl of an electric mixer. Beat on low speed for 1 minute. Beat on high speed for 10 minutes, or until sugar is dissolved and mixture is rm and glossy. Stop the mixer and scrape down the side of the bowl a few times during beating. Add extract, vinegar and extra corn our; beat on low speed until just combined. 3 Spoon the mixture inside the rectangle on tray; make edges a little higher than the centre. Swirl to make peaks; sprinkle with nuts. Bake for 1½ hours or until dry to touch. Cool in the oven with the door ajar. 4 LIME CREAM Beat all the ingredients in a bowl with an electric mixer until medium peaks form. 5 Peel mango; cut into star shapes. Spoon Lime Cream over pavlova. Top with fruit. Not suitable to freeze or microwave.