Passionfruit Pavlova

I suppose you could use any fruit, but passion fruit pulp is just so gorgeous in this recipe.


5 egg whites

10 oz caster sugar

1 teaspoon vanilla essence

half pint double cream

6 tablespoons natural yoghourt

pulp and seeds from eight passion fruits


Preheat oven to 130C, 275F, gas 1

In a very clean and dry bowl, whisk the egg whites until stiff then add sugar one tablespoon at a time, whisking all the while

Add the vanilla and continue to whisk until all the sugar is incorporated and the mixture thick and shiny.

Lay a piece of baking parchment on a baking sheet and spoon on the meringue to form a 12 inch circle

Make a large hollow in the centre

Bake for one hour until the meringue is crisp on the outside but still soft and gooey inside.

Leave to cool

Whisk the cream and yoghourt together until thickened.

Spoon into the middle of the meringue, smoothing with the back of the spoon.

Spoon the passionfruit pulp and seeds on top.