Ingredients
For the Pavlova
- 5 egg whites
- double the weight of the egg whites in sugar
- 1 1/4 tsp lime juice
- 1 1/4 tsp cornflour
For the passionfruit sauce
- 140 g passion fruit pulp
- 2 tbsp sugar
For the filling
- 300 g whipping cream
- 3 tbsp icing sugar
- 250 g cherries, sliced or other berries you like
Instructions
For the Pavlova
- Put the egg whites and sugar in the bowl you'll use to whip them up later.
- Place the bowl in a bain marie on medium heat without the water touching the base of the bowl.
- Use a whisk to move the egg whites every couple of minutes, trying also to scrape the sides of the bowl.
- Remove it from the heat when you put your finger inside and don't feel any granules of sugar left. Be particularly careful to check the bottom of the bowl.
- Whisk on high speed until the egg whites come to room temperature.
- Dissolve the cornflour in the lime juice and mix into the egg whites. This will make it marshmallowy at the centre.
- Cut a paper to the size of the base of your 42x28cm baking tray and stick it in place with a bit of the meringue in the corners.
- Spread out the meringue and take it to the oven at 100C for 45min.
- Let it cool down completely before filling.
For the passionfruit sauce
- Boil the ingredients until the volume reduces by half.
- Let it cool completely before filling.
For the filling
- Whip the cream with the sugar until fluffy.
- Use a knife to score the surface of the pavlova (don't go all the way down!!). This will help us fold it over.
- Spread out the cream and top with the cherries and passionfruit sauce.
- Roll over carefully with the help of the paper as you unstick it as well. Once rolled completely take to the fridge for 2 hours so the cream gets and it's easier to serve later.
- Decorate right before serving with fresh cherries
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