Summer Fruit Pavlova

Ingredients
- 6 eggs, separated
- 3/4 cup caster sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla essence
- 300 ml whipped cream
- 4 kiwifruit, sliced
- 125 g fresh strawberries, sliced
- 125 g raspberries
- 125 g blueberries
- Pulp of 1 passionfruit (in season)
Method
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1. Preheat oven to 150°C (130°C fan forced). Grease and line an oven tray with baking paper.
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2. In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
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3. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves and egg white is stiff. Beat in lemon juice and vanilla.
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4. Spread mixture onto tray to form a 26cm-round and bake 20 minutes.
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5. Reduce oven to 120°C, and bake 55-60 minutes. Turn off oven and leave pavlova to cool in oven with the door ajar, to dry out completely.
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6. To serve, spread cream over the pavlova, top with fruit and drizzle with passionfruit.