Summer Passionfruit Pavlova
Ingredients
- 300ml thickened cream, whipped
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 passionfruit, halved
- 2 nectarines, deseeded, sliced
- 720g dairy twist passionfruit yogurt
- 4 egg whites, at room temperature
- 1 cup caster sugar
Method
- Preheat oven to 140°C. Line a large, flat baking tray with baking paper.
- Beat egg whites with 1 pinch salt until soft peaks form. Gradually add sugar, beating after each addition, until thick and glossy. Fold in vinegar and vanilla. Pile onto tray and shape into a tall 20cm round, smoothing sides and making a dip in the centre. Bake for 11/4 hours. Turn oven off. Leave in oven to cool for 1-2 hours. Do not open door until oven is cold.
- Fold passionfruit yoghurt into cream. Spoon onto pavlova. Top with fruit.
