Pavlova

Ingredients

• 1 cups granulated sugar – pulsed to superfine
• 4 large egg whites – room temperature
• 2 tsp cornstarch – sifted
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cups heavy cream – chilled
• 2 tbsp powdered sugar
• 2 medium kiwifruit – peeled and sliced
• 1 cups strawberries – hulled and sliced
• 2 whole passionfruit – pulp scooped

Instructions

1. Heat the oven to 250°F (120°C). Line a baking sheet with parchment and trace an 8-inch circle as a guide, then flip the parchment over.
2. Pulse the granulated sugar in a food processor until very fine, 20–30 seconds; set aside.
3. In a very clean bowl, beat the egg whites on medium speed until soft peaks form, 2–3 minutes.
4. With the mixer running, add the pulsed sugar 1 tablespoon at a time until the meringue is glossy, holds stiff peaks, and feels smooth when rubbed between fingers, 7–10 minutes total.
5. Beat in the vanilla extract briefly. Sift the cornstarch over the meringue and drizzle in the white vinegar; gently fold just until incorporated.
6. Spoon the meringue onto the parchment within the circle, smoothing the sides and creating a shallow well in the center.
7. Bake until the exterior is dry to the touch, pale (not browned), and the base releases easily from the parchment, 75–90 minutes. Turn off the oven and cool the pavlova inside with the door cracked 1–2 inches until completely cool and set, about 2 hours.
8. Whip the heavy cream with the powdered sugar to soft peaks, 1–2 minutes.
9. Transfer the pavlova to a platter. Top with the whipped cream, arrange the kiwifruit and strawberries, and spoon the passionfruit pulp over. Serve immediately.