Pavlova with Kiwi Fruit or Passion Fruit

Pavlova is the quintessential Kiwi dessert, smothered with cream and seasonal fruit. It’s still a huge favourite.

Serves 6 — 8

4 egg whites 4 ozs (110g/1 cup) castor sugar 2 tsp cornflour 1 tsp pure vanilla extract 2 tsp white malt vinegar

Filling: ½ pint (300ml) cream 4-5 kiwi fruit or the pulp of several ripe passion fruit

Garnish: Fresh mint or lemon balm, sweet geranium

Preheat the oven to 150C\275F\regulo 1.

Line a baking tray with silicone paper (Bakewell). Check that your bowl and whisk are dry and free of grease. Whisk the egg whites until stiff, then add the castor sugar, little by little at a time. Fold in the cornflour, vanilla extract and vinegar.

Spread the meringue mixture onto a 9 inch (23cm) round or oval on the silicone paper. Bake in the centre of a preheated oven for 45 minutes. Then turn off the oven and leave for a further hourto dry out and crisp. Cool on a wire rack and peel off the paper. Remove from the oven and peel off the paper. Cool on a wire rack. Allow to get quite cold.

To Serve: Put the pavlova onto a serving plate. Whip the cream softly, smother the pavlova with cream and decorate the top with peeled and sliced kiwi fruit. Drizzle with passion fruit puree generously. Garnish with mint or lemon balm leaves.