Real Food

GOLDEN FRUIT PAVLOVA SERVES 6

PREP AND COOK: 1 HOUR, 30 MINS

• 4 cage-free egg whites

• 1 cup caster sugar

• 1 tsp cornflour

• 1 tsp white vinegar

• 300ml thickened cream

• 1 tblsp caster sugar

• 1 golden kiwifruit, peeled,

halved, thinly sliced

• 1 mango, peeled, thinly sliced • 1 passionfruit

1 Grease an oven tray. Trace an 18-diameter circle onto a sheet of baking paper. Turn paper over and place on the prepared tray.

2 Beat egg whites in a large bowl of an electric mixer until soft peaks form. With motor running, add sugar 1 tblsp at a time, beating well after each addition and scraping down side of bowl using a rubber spatula. Beat for about 5 minutes, or until mixture is smooth and glossy. Beat in cornflour and vinegar. Spoon meringue into circle on prepared tray. Spread to edge. 3 Cook in a very slow oven (120°C) for about 1 hour, or until dry and crisp. Turn oven off and cool meringue in the oven with door ajar.

4 Beat cream and sugar in a small bowl of an electric mixer until firm peaks form.

5 Place pavlova on a serving plate. Spread over cream.

Top with kiwifruit and mango slices. Drizzle with passionfruit pulp before serving.