Pavlova

Passionfruit Pavlova

4 egg whites
1 cup sugar
¾ tsp cream of tartar
1 tbl cornflour/maizena
1 tsp vanilla essence

Preheat oven 120°C. Draw a circle (the size of a normal round cake pan) on wax wrap with a marker,then turn it upside down so that the marker doesnt transfer onto the pavlova.

Ensure the glass bowl or stainless steel bowl is clean before whipping egg whites. (Can use little lemon juice on paper towel to clean)
Beat 4 egg whites till frothy, then slowly add 1 cup(add less if too sweet)castor sugar and beat till stiff peaks. Mix together cream of tartar with the cornflour and add to the meringue,add the vanilla essence and fold. Pile meringue on the circle, not to the edge of the circle, but close to the edge,as it will expand.
Bake for 90min. But check oven around 80 minuntes. Will have cracks in it. Turn off oven and cool in oven. Will be crispy outside and marshmallowy inside.

Whip 250ml fresh cream till stiff peaks. Finely grate some lemon zest,1tbl lemon juice,3tbl icing sugar and 1tsp vanilla essence. Mix till combined and spoon onto pavlova till the edges. Cut 2 passionfruits/granadillas,spoon into a bowl, mix with spoon,then pour seeds over the cream. Cut fresh fruit over. Ι̥ used strawberries & kiwi. (Tastes better the next day)
DONT COUNT THE CALORIES! You’l work it off in Zaybz classes!