Pavlova With Passionfruit Cream

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Ingredients (serves 6) 6 (59g) free-range eggwhites, at room temperature pinch cream of tartar 1 cup caster sugar 3 teaspoons cornflour 1/2 small lemon, juiced 300ml thickened cream 1 tablespoon brown sugar 3 passionfruit Method Preheat oven to 120°C. Grease and line a 6.5cm deep, 24cm (base) springform cake pan. Follow steps 1 to 3 for Basic meringues (see related recipe). Add cornflour and 1 1/2 teaspoons lemon juice. Beat for 1 minute on high speed. Spoon meringue into pan. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until meringue is crisp to touch. Turn off oven and open door. Allow meringue to cool completely in oven for 2 hours. Remove from pan. Place onto a plate. Using an electric mixer, beat cream until thick. Add brown sugar and beat until thick. Spread cream mixture over cooled pavlova. Spoon over passionfruit pulp. Serve immediately. Notes & tips Your pavlova shell might crack slightly during cooling, but this is normal.