6 egg whites, at room temperature
1 1⁄2 cups caster sugar
3 tsps corn flour
1 tsp white vinegar
1⁄2 tsp cream of tartar
300ml tub thickened cream
Quartered fresh strawberries, passionfruit pulp and fresh mint leaves, to decorate
1 cup milk
1 tsp vanilla bean paste
1⁄4 cup caster sugar
2 tbsps custard powder
1⁄4 cup fresh passionfruit pulp
Trace a 22cm circle onto a sheet of baking paper. Place trace-side down on a greased large oven tray. Lightly grease paper with oil.
Beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tblsp at a time, beating until dissolved. Continue to beat for 3 to 4 minutes, or until thick and glossy. Beat in corn flour, vinegar and cream of tartar.
Using a large serving spoon, place spoonfuls of meringue mixture (about 1⁄2 cup) onto the circle, side-by-side, on the prepared tray. Make an indent on the top of each one.
Cook in a very slow oven (100C) for about 1 hour and 30 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door open about 15cm for 1 hour. Remove.
Meanwhile, make custard. Combine milk and vanilla in a medium saucepan over a low heat. Stir until hot. Remove.
Combine sugar and custard powder in a medium heatproof bowl. Gradually whisk in hot milk until combined. Return to same saucepan. Whisk over a medium heat until boiling and thickened. Transfer to a clean heatproof bowl. Stir in passionfruit. Cover surface with plastic wrap. Refrigerate until cold.
Just before serving, beat cream in a small bowl of an electric mixer until soft peaks form. Whisk custard in bowl until smooth. Fold in cream.
Top pavlova with custard, strawberries, passionfruit and mint leaves.
This recipe originally appeared on New Idea Food