Vanilla Pavlova

Cook Time 2 hours plus cooling

Servings 6

Ingredients

5 egg whites (if frozen, defrosted in the fridge overnight)

300g caster sugar

½ tsp white vinegar

2 tsp vanilla bean paste

2 tbsp cornflour

200ml sour cream

100ml thickened cream, whipped to serve

¾ cup icing sugar

2 fresh passionfruit, pulp scooped out

2 yellow kiwi fruit, peeled and cubed

2 green kiwi fruit, peeled and cubed

2 punnets of blueberries

Method

Preheat oven to 120°C. Trace a 20-22 cm circle on baking paper with a pencil or pen. Turn over and place on a flat tray.

Place egg whites in the bowl of an electric mixer and start whisking, when whites are starting to foam, add sugar and 1 tsp vanilla bean paste and whip until firm, add vinegar and whisk in. Remove from mixer and fold through cornflour. Place into oven and cook for 1.5-2 hours or until the shell is crisp. Cool completely in the oven.

Whip the sour cream with the vanilla and icing sugar until stiff peaks form.

Top meringue with cream and fruit. The pavlova is ready!