Pavlova

Instructions

1. Prepare the oven
   Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the paper as a guide. Turn the paper over so the pencil mark is facing down.
2. Whip the egg whites
   In a large, clean mixing bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Make sure the bowl is completely free of any grease or fat.
3. Add the sugar
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Keep beating until the mixture is glossy and stiff peaks form, about 5-7 minutes. The meringue should feel smooth between your fingers with no sugar grains.
4. Add remaining ingredients
   Sprinkle the cornstarch over the meringue, then add the vinegar and vanilla extract. Gently fold everything together with a rubber spatula, being careful not to deflate the meringue.
5. Shape and bake
   Spoon the meringue onto the parchment paper, inside the circle. Use the back of a spoon to shape it into a disk with slightly raised edges, creating a shallow depression in the center. Bake for 1 hour 15 minutes, or until the outside is crisp and pale cream in color.
6. Cool properly
   Turn off the oven but leave the pavlova inside with the door slightly ajar to cool completely. This prevents rapid cooling which can cause cracks.
7. Prepare the topping
   Just before serving, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the cooled pavlova, leaving a border around the edge.
8. Decorate and serve
   Arrange the fresh berries, kiwi slices, and passion fruit pulp (if using) on top of the whipped cream. Serve immediately, as the pavlova will start to soften once topped with cream and fruit.