Pavlova with Vanilla Ricotta

Cook Time 2 hours plus cooling

Servings 4

Ingredients

200g ricotta 

200ml thickened cream 

1 tsp vanilla bean paste

½ cup icing sugar

A mixture of fruits (I like passionfruit pulp, strawberries and pineapple)

Meringues

4 egg whites

1 cup of caster sugar

1 tsp of white vinegar 

1 tbsp cornflour

Method

Preheat oven to 120°C and line a tray with baking paper. Trace 8-10 cm circles onto baking paper.

Using a mixer with a whisk attached, whisk egg whites to soft peaks, then gradually add sugar on high speed until firm and glossy. Rub between fingers to check smoothness. Mix the vinegar and cornflour into meringue on low speed.

Transfer the meringue into a piping bag fitted with a large round nozzle, then carefully pipe the mixture onto the prepared tray, following the traced circle shape to form a neat meringue mound.

Bake in the oven for 1 hour or until crisp on the outside. Turn the oven off and leave the oven door slightly ajar. Allow the meringue to completely cool and air dry.

Whisk the ricotta, cream, vanilla and icing sugar together until smooth and become soft peaks.

Make a fruit salad by chopping fruits of your choice.

Top each meringue with a dollop of ricotta cream and fruit salad.