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Ingredients

4 eggwhites
490g caster sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/2 tablespoon cornflour
6 passionfruit
200ml thickened cream, whipped
Sliced banana, to serve
Kiwi fruit, to serve
Pineapple, to serve
Blueberries, to serve

Method

Step 1 Preheat oven to 100°C. Whisk eggwhites until stiff. Gradually add 270g of the sugar and whisk until glossy. Whisk in vinegar, vanilla and cornflour.
Step 2 Draw six 10cm circles on a piece of non-stick baking paper and place on a baking tray. Mound mixture into circles and bake for 25 minutes. Reduce oven to 70°C for 1 hour. Leave in the oven for 2-3 hours to dry out.
Step 3 Place remaining sugar in a pan with 250ml water and stir over low heat to dissolve the sugar. Increase the heat to medium-high and cook for 5 minutes until reduced by half.
Step 4 Place the passionfruit pulp in a food processor and process for a few seconds. Add to the sugar syrup.
Step 5 Return to the heat and then cook for a further 5 minutes over a low heat. Set aside to allow to cool.
Step 6 Place a pavlova on each plate, add a dollop of cream, slices of fruit and drizzle with passionfruit sauce.

Little pavs with tropical fruits and passionfruit sauce

How to make Little pavs with tropical fruits and passionfruit sauce

Ingredients

Method