150ml eggwhites (approximately 4 eggs), at room temperature
1 cup (220g) caster sugar
1 teaspoon white vinegar
1 cup (250ml) single (pouring) cream
⅓ cup (80ml) passionfruit pulp
250g strawberries, hulled and sliced
1 banana, sliced
Preheat oven to 150°C. Place the eggwhites in an electric mixer and whisk on high until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds before adding another tablespoon. Once all the sugar is added, whisk for a further 6 minutes or until the mixture is stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined. Place spoonfuls of the meringue onto a baking tray lined with non-stick baking paper to fill an 18cm-round*. Reduce temperature to 120°C and bake for 1 hour 30 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Place the cream in a bowl and whisk until soft peaks form. Top the pavlova with the cream, passionfruit pulp, strawberries and banana. Serves 4–6.
* To shape the pavlova into a round, draw an 18cm circle on non-stick baking paper.
Top from left: Laguiole Jean Dubost Cake Slice, Bodum Bistro Hand Mixer
Middle: ‘Porto’ Cake Stand
Bottom from left: Bodum ‘Pavina’ Salad Bowl, Anna Gare Vintage Apron