Ingredients:
4 egg whites, at room temperature
220g (1 cup) caster sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
1 teaspoon fresh lemon juice
300ml thickened cream, whipped, to serve
4 bananas, diagonally sliced
4 large passionfruit, pulp removed
Directions:
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Preheat oven to 120ºC (250ºF).
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| 2 |
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Draw a 22cm circle on a piece of non-stick baking paper using a cake pan as a guide. Line a large baking tray with the paper, pencil mark facing down.
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Use electric hand beaters to whisk the egg whites in a large clean, dry dowl until firm peaks just form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition until thick and glossy.
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Add the cornflour, vanilla essence and lemon juice and whisk until just combined. Spoon the mixture onto the lined tray and use a spoon to carefully spread the mixture to fill the circle. Smooth the surface.
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Place in preheated oven and reduce temperature to 100ºC. Bake for 55-60 minutes or until the meringue is crisp on the outside and a skewer inserted in the centre of the pavlova comes out clean. Leave the oven door ajar and allow the pavlova to cool for 2 hours. Close the oven door and allow the pavlova to cool for a further 4-5 hours, or overnight.
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To serve, spread the cream over the pavlova. Arrange the banana slices over the cream and spoon the passionfruit pulp over.
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Submitted by: Amy Mitchell
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