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How to make Vanilla and fresh fruit pavlova

Yield = 6
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 vanilla bean, halved lengthways
  • Pinch of cream of tartar
  • 200ml thickened cream
  • 250g strawberries, washed, hulled, halved
  • 2 kiwifruit, peeled, sliced
  • 2 passionfruit, halved

Method

  • Step 1 Preheat oven to 150°C. Draw a 20cm circle on a piece of non-stick baking paper. Place ink-side down on a baking tray.
  • Step 2 Use an electric beater to beat the egg whites in a large clean bowl until firm peaks form. Gradually add the sugar, beating well after each addition until the sugar has dissolved. Scrape the seeds from the vanilla bean and add to the meringue with the cream of tartar. Beat until smooth and glossy.
  • Step 3 Spread the meringue mixture inside the circle on the tray. Bake for 50 minutes. Turn the oven off and leave the door slightly ajar to cool completely.
  • Step 4 Use clean electric beaters to beat the cream until soft peaks form. Spread the cream over the pavlova, then top with strawberries and kiwifruit. Drizzle with the passionfruit pulp to serve