- 220g egg whites (from about 7 large eggs)
- 350g caster sugar
- 2 Tbsp cornstarch
- 2 tsp white vinegar
To serve the pavlova:
- 1 cup whipping cream, very cold
- 1 Tbsp icing sugar
- 2 tsp Staffords Vanilla Extract
- 250g / ½ jar Staffords Lemon Curd, chilled
- 4 passion fruit / granadillas
- ¼ cup toasted coconut flakes
- Preheat oven to 150°C. Line a large baking tray with baking paper. Draw a 20cm circle on the baking paper. Flip the paper over with the drawn circle on the underside. Set aside until needed.
- Wipe the bowl of a stand mixer and the whisk attachment with lemon juice or vinegar.
- Place egg whites into bowl of stand mixer. Beat on medium speed until soft peaks form.
- Begin adding sugar, 1 – 2 tablespoons at a time. Wait 30 seconds between each addition to make sure the sugar has dissolved. Scrape down the sides of the bowl if necessary.
- Beat until all the sugar has completely dissolved. Check by taking a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there’s undissolved sugar. Once the sugar has dissolved the meringue will be thick and glossy.
- Whisk cornstarch and vinegar in a small bowl to combine. Add cornstarch and vinegar slurry to meringue and beat until mixed through.
- Scoop meringue onto parchment paper with drawn circle. Pile the meringue in the middle of the circle. Spread the meringue over the circle using an offset spatula. Make sure the meringue is evenly tall and add a few swishes and swirls for some interesting texture.
- Bake for 1 hour 15 minutes. Turn off the oven and allow the meringue to cool in the oven completely. (Up to 6 hours or overnight)
Just before serving:
- Whip cream with icing sugar and vanilla until soft peaks form.
- Top the cooled meringue with the whipped cream, lemon curd, passion fruit pulp and coconut flakes.