Feed-a-Crowd Pavlova

Serves 12

Butter, to grease

8 egg whites, at room temperature 2 cups caster sugar

3 tsp vanilla bean paste

1½ tbsp cornflour

1 tbsp white vinegar

900ml thickened cream, whipped

to firm peaks

500g strawberries, halved 125g blueberries

2 large mangoes, flesh sliced Pulp of 6 passionfruit

Mint leaves, to garnish

Preheat oven to 200°C (180°C fan-forced). Grease base and sides of a 25 x 33 x 6cm-deep roasting pan. Line with baking paper, extending paper over edges.

Place egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, for 2-3 minutes or until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, and beat well after each addition to dissolve sugar (this may take up to 20 minutes) until thick and glossy. To check sugar has dissolved, rub a little mixture between your fingers – if you feel any sugar crystals, keep whipping until they are dissolved.

Reduce speed to low and add vanilla bean paste, cornflour and vinegar. Using a spatula, scoop meringue into prepared pan and make a slight indent in the top.

Place in oven, then immediately reduce temperature to 150°C (130°C fan forced) and cook for 1½ hours or until firm and crusty. Turn off oven and leave pavlova inside oven to cool, with door slightly ajar, for 2 hours or until completely cooled.

Using baking paper as an aid, lift pavlova from pan and transfer to a large serving platter. Discard paper. To serve, spread whipped cream over pavlova and top with berries, mango slices, passionfruit pulp and mint.