Classic Pavlova

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   Line a baking sheet with wax paper.
3. 3
   Beat the eggs and salt in a large bowl with an electric mixer until soft peaks form.
4. 4
   One tablespoon at a time, beat in the sugar and beat until the whites are stiff and shiny.
5. 5
   Towards the end, beat in the cornstarch.
6. 6
   Spoon the meringue onto the baking tray and spread into an 8in (20cm) round.
7. 7
   Bake for 5 minutes.
8. 8
   Reduce the oven temperature to 275F (140C) and bake about 1 1/4 hours, until crisp.
9. 9
   Let cool on the baking sheet.
10. 10
    Transfer the meringue to a serving platter.
11. 11
    Whip the cream until it forms stiff peaks.
12. 12
    Spread over the meringue.
13. 13
    Top with the strawberries, kiwi fruit, and the passion fruit pulp.
14. 14
    Serve immediately.
15. 15
    Variations
16. 16
    Cinnamon Pavlova
17. 17
    Add 2 tbsp ground cinnamon with the cornstarch.
18. 18
    Garnish with whipped cream and strawberries, or blackberries and sauteed apples.
19. 19
    Nutty Pavlova
20. 20
    Omit the vinegar and cornstarch.
21. 21
    Fold 1/2 cup (2oz/55g) coarsely ground pistachio nuts or toasted, skinned hazelnuts into the stiffly beaten whites.
22. 22
    Brown Sugar Pavlova
23. 23
    Omit the vinegar and cornstarch.
24. 24
    Substitute 12/3 cups packed light brown sugar for the sugar.
25. 25
    Mocha Coffee Pavlova
26. 26
    Beat 3 tbsp cooled brewed espresso into the stiffly beaten whites.
27. 27
    Drizzle with 1/4 cup chocolate syrup and garnish with chocolate curls.