Scale

4 large egg whites, room temperature

1 cup superfine sugar

1 teaspoon cornstarch

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 cup heavy cream

1 teaspoon powdered sugar (optional)

2 to 3 passion fruits, pulp scooped out

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1. Preheat the oven to 250°F and line a baking sheet with parchment paper. Draw a circle as a guide.

2. Beat the egg whites in a clean bowl until soft peaks form.

3. Slowly add sugar, one tablespoon at a time, beating until stiff and glossy.

4. Gently fold in the cornstarch, vinegar, and vanilla.

5. Spoon the meringue onto the parchment paper, shaping into a round base with a slight dip in the center.

6. Bake for 1 hour and 15 minutes. Turn off the oven and let it cool inside for another hour.

7. Whip the cream with optional powdered sugar until soft peaks form.

8. Spread whipped cream over the cooled meringue and spoon passion fruit pulp on top.

9. Serve immediately.

Use fresh passion fruit pulp for the best flavor.

Make sure egg whites are at room temperature for better volume.

Cool the pavlova slowly in the oven to prevent cracking.