A dessert of crisp-shelled, marshmallow-centred meringue piled with whipped cream and fresh fruit like passionfruit, kiwifruit and berries. Australia and New Zealand have argued for decades over who invented it; both countries claim it as their own, and this recipe takes no side.
Whisk the egg whites
Whisk the egg whites in a clean, dry bowl until stiff peaks form.
5 minBeat in the sugar
Add the caster sugar a spoonful at a time, beating well after each addition, until the mixture is thick, glossy and the sugar has fully dissolved.
Fold in cornflour and vinegar
Gently fold in the cornflour and white vinegar, which help set the crisp shell around a soft centre.
Shape the meringue
Pile the meringue onto a lined baking tray and shape it into a round disc with a slight dip in the centre.
Bake low and slow
Bake in a low oven until the outside is dry and pale, then turn the oven off.
75 minCool inside the oven
Leave the pavlova to cool completely inside the switched-off oven with the door closed, which stops it cracking or collapsing.
Top with cream and fruit
Just before serving, pile whipped cream on top of the cooled pavlova and finish with passionfruit pulp, berries and kiwifruit.
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