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.