967. Traditional Pavlova

My Berry Pavlova often requested and holds a firm position as one of our favorite desserts. When I came across a batch of passionfruit, I had the idea to try out the traditional Australian pavlova, which consists of strawberry, kiwi, and passionfruit topping. The results was very different from my berry combination (more often raspberries than not), and also very pleasing, which is why I decided to post about it.
Once more, the meringue is best cooked long and slow, to yield a crispy exterior and a marshallow-y interior. I was delighted that the unpleasant egg odor was nonexistent, and I think that would be due to the vinegar, and vanilla of course. The recipe below yields one large meringue disc. I often double the recipe to make a sandwich pavlova cake from two discs. Just double the recipe. This dessert is best made, served, and consumed on the same day.

Ingredients:

4 egg whites
1 cup powder sugar
1 Tbsp cornflour
1 tsp white vinegar
1 tsp vanilla
1 cup whipping cream
1 cup strawberry
2 kiwi
2 passion fruit

Method:

Preheat oven to 325F.
Whisk egg whites to a soft peak.
Add the sugar one tablespoon at a time, beating well after each addition, and continue beating to a firm peak. By now the egg mixture should be glossy.
Beat in the cornflour, vinegar, and vanilla.
Line a baking tray with silicone mat, and dust the surface with extra cornflour.
Transfer the egg white mix to the tray, shaping into a circle about 25 cm wide and 4-6 cm high.
Turn the oven down to 230F, place the baking tray in the oven and bake for 90 minutes to 2 hours.
Remove the pavlova from the oven when done and set aside to cool.
Carefully transfer to the serving dish and set aside.
Whip the cream until stiff, and spread over the surface of the meringue.
Slice the kiwi and strawberry and arrange over the cream, finishing off with the passion fruit pulp.
The pavlova is best served and consumed on the day it is made.

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