Exotic fruit pavlova

Serves: 6

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Total Time: 120

Prep Time: 30

Cook Time: 90

• 4 large free-range egg whites
• 225 gram(s) caster sugar
• 2 teaspoon(s) cornflour, sifted
• 1 teaspoon(s) raspberry vinegar
• 300 ml (½pt) double cream
• 6  passion fruit, cut in half
• 300 gram(s) mango, cubed
• Grated lime zest, to decorate

Method

1. Preheat the oven to 150°C/ 130°C fan/Gas 2. Whisk the egg whites in a clean bowl until softly peaked. Add the sugar, a spoonful at a time, whisking until the mixture becomes glossy and smooth. Whisk in the cornflour and vinegar.
2. Line a baking sheet with non-stick baking parchment and spoon on the mixture in a circle about 20cm (8in) in diameter. Place in the oven and turn the heat down to 110°C/ 90°C fan/Gas ¼ and leave for 1½ hours or until lightly coloured. Turn off the oven and leave in oven until cool.
3. Whisk the cream until softly peaked. Spoon the pulp from the passion fruit and stir half into the cream. To serve, spoon the cream mixture into the meringue. Top with remaining passion fruit and mango and decorate with lime zest

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