4 egg whites at room temperature

250g caster sugar

2 teaspoons cornflour

1 teaspoon white wine vinegar


few drops pure vanilla extract

300ml double cream, whipped till firm

pulp of 10 passion fruits



Preheat oven to gas mark 4/180ºC. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper. I often don’t, and just imagine what size the circle should be as I dollop the meringue on. This seems to work fine.

Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly. Mound on to the paper on the baking tray within the circle, flatten the top and smooth the sides. Place in the oven. IMMEDIATELY reduce the heat to gas mark 2/150ºC and cook for 1 ? hours. Turn off the oven and leave the pavlova in it to cool completely.

Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells. Don’t be tempted to add other fruit.