Blueberry Pavlova with Lemon Passionfruit Cream

SERVES 8 PREP 30 mins COOKING 1 hour plus cooling

4 egg whites

1 tsp cream of tartar

1 cup (220 g) caster sugar

1½ tsp cornflour

1 tsp white vinegar

125 g Blueberry Haven blueberries

2/3 cup (160 ml) cream

400 g mascarpone

½ cup lemon curd

¼ cup (60 ml) store-bought

passionfruit sauce or pulp

shredded coconut to serve

Preheat oven to 150°C, grease and line a baking tray with baking paper.

Place egg whites and cream of tartar in the bowl of a stand mixer and whisk on high for 2 minutes or until frothy. Add ¼ cup of the sugar and whisk for 3 minutes on high or until sugar dissolves. Repeat this three times using up all the sugar then continue to mix until sugar has dissolved, and mixture is a thick marshmallow meringue. Check this by rubbing mixture between two fingers, mixture should be smooth with no grains. Combine cornflour and vinegar and add to meringue. Fold to combine. Spoon mixture onto prepared tray and use a small palette knife to create a roughly 20 cm round.

Reduce oven to 100°C and bake for 45 minutes or until pav is crisp to touch.

Turn oven off, place a wooden spoon in the door to keep it ajar and stand to cool for 2 hours or overnight.

For the cream, place cream and mascarpone in the bowl of a stand mixer and whisk on high until thick and pillowy. Fold through lemon curd. Spoon onto pavlova and scatter with blueberries. Spoon over passionfruit sauce and scatter with coconut to serve.