Meringues can take a long time to cook and need even longer to cool so make sure you leave enough time to make this. I made the mistake of making my meringue on a Sunday afternoon when I needed the oven immediately after to make my Sunday roast. This meant that my meringue cooled to quickly, causing it to crack.
You can make the meringue the day before and store it overnight in an airtight container and top it with the cream and fruit on the day of use.
This recipe has been adapted from Donna Hay's "Classic Pavlova".
- 150ml egg white (approx 4 egg whites)
- 220g (1 cup) caster sugar
- 250ml (1 cup) double cream
- 1 teaspoon vanilla extract
- pulp from 2 passion fruits
- 200g strawberries
- optional: food colouring paste
- Preheat the oven to 150C (300F). Place the egg whites in an electric mixer of a large bowl and whisk the egg whites until the form stiff peaks. Add the sugar gradually 1 tablespoon at a time. Wait at least 10 seconds in-between each spoonful. Once all of the sugar is added continue to whisk until the meringue mix is smooth and glossy.
- Spoon the meringue onto a lined baking tray so that it form an 18cm (7 inch) circle. Turn the oven temperature down to 120C (250F) and bake for 1 hour 30 minutes (DO NOT OPEN THE OVEN DOOR FOR THE FIRST 45MINUTES OF COOKING!)
- After the allotted cooking time switch off the oven and leave the meringue to cool completely inside the oven.
- Once the meringue has cooled place the cream and vanilla extract in a bowl and whisk, until it forms soft peaks. At this point you can use a pallete knife or the handle end of a spoon to cut a tiny amount of food colouring paste through the cream forming a ripple effect.
- Place the cream ontop of the meringue along with the strawberries and passionfruit.
- Devour immediately.