Summer pineapple and passion fruit pavlova
Serves 6 to 8
* 8 egg whites, at room temperature
* 440g caster sugar * 2 teaspoons white vinegar
* 1 x 1.5kg pineapple, peeled and cored
* 125ml passion fruit pulp (approx six passion fruit) * 60ml lime juice * seeds of 1 vanilla bean * icing sugar and whipped single cream, to serve Preheat the oven to 150°C/gas mark 2. To make the meringue, place the egg whites in an electric mixer and whisk on a high speed until stiff peaks form. Gradually add the caster sugar, 1 tablespoon at a time, waiting 30 seconds before adding another tablespoon. Once all the sugar is added, whisk for a further 6 minutes, or until the mixture is stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for a further 2 minutes, or until glossy and combined. When the mixture is thick and glossy, the sugar should be completely dissolved. To test, simply rub a little of the mixture between your fingertips – if it feels gritty, continue to whisk.
Cut the pineapple into thin triangles and place in the base of a 28 x 22cm baking dish. Add the passion fruit, lime juice and vanilla seeds and toss to combine. Top the fruit with spoonfuls of the meringue mixture. Bake for 1 hour, or until the meringue is dry to the touch.
Allow to cool for 10 minutes. Dust with the icing sugar and spoon the meringue on to plates. Spoon over the pineapple and passion fruit syrup in the base of the dish and serve with the whipped cream.