Ingredients

Instructions

  1. Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
  2. Add vanilla and vinegar, beat further 1 minute.
  3. Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
  4. Bring paper over sides of tin so it is easy to remove slice when cooked.
  5. Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
  6. Lift out carefully onto wire rack to cool.
  7. Trim edges with sharp knife.
  8. Beat one carton of cream until soft peaks form, spread cream over top of meringue.
  9. Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
  10. Hull strawberries, cut in half.
  11. Peel kiwi fruit, cut in slices.
  12. Remove pulp from passionfruit.
  13. Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
  14. Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
  15. Spoon passionfruit pulp over bananas.
  16. Whip remaining cream, pipe decoratively around edge of pavlova.