Serves 5


3.5 egg whites

150g caster sugar

5g corn flour

3ml white vinegar

0.5 vanilla pod

passion fruit curd

2 passion fruit for puree

half an egg

27g sugar

0.4g sosa agar powder

35g butter

marscapone cream

125g whipping cream

38g marscapone

7.5g icing sugar

1) To make pavlova, divide the sugar into four lots. 2) Whisk egg whites to soft peaks. 3) Add first lot of sugar and whisk for 5 minutes, repeating steps until all sugar is finished. 4) Whisk until stiff peaks, adding vanilla at the last minute. 5) Take off mixer and fold through vinegar and corn flour. Pipe 40-45g for each pavlovas onto a mat or tray. 6) Bake at 120°C until the outside is crispy and the centre is soft. 7) To make passion fruit curd, first make passion fruit puree by blending passion fruits and straining in a fine sieve. Stir puree and agar, while both are cold. Whisk together eggs and sugar. Put passion fruit puree and agar in a pot and bring to the boil. Pour onto egg mix and place back in the pot. Bring back to the boil for 15 seconds, then remove from heat. Pour onto on a small tray or into a small bowl and let harden and cool for at least 3 hours. Once set, whip in standup mixer until light and fluffy. 9) To assemble, cut a hole in the base of the pavlova with a ring cutter. Pipe whipped passion fruit curd into the hole created. Place pavlova on a plate. Pipe marscapone cream on top. Surround with fresh-cut fruit of your choice.