Pavlova with Kiwi and Passion Fruit

This was a complete knockout and SUPER EASY to make. I can't say enough about it... the texture of the pavlova is just right; crisp outside, gooey inside.

4 egg white, room temperature
250 g sugar
2 teaspoons corn flour, (US=cornstarch)
1 teaspoon vinegar
250 milliliters whipping cream
3 passion fruit, pulp only
2 kiwi fruit, skinned, sliced

Preheat the oven to 160C/315F. Line a 13 x 11 inch tray with baking paper.

Put the egg whites into a CLEAN stainless steel or glass bowl with a pich of salt. Any hint of grease and the egg whites will not foam. Using electric beaters, whisk slowly until the egg whites become foamy, then increase the speed until the bubbles in the foam have become small and even-sized. Continue whisking until stiff peaks form, then add the sugar gradually, whisking constantly after each addition, until the mixture is thick and glossy and all the sugar has dissolved. Don't overbeat or the mixture will become grainy.

Using a metal spoon, fold in the sifted cornflour and the vinegar. Spoon the mixture into a mound on the prepared tray. Lightly flatten the top of the pavlova and smooth the sides; pavlova should have a cake shape and be about 1 inch high. Bake for 1 hour, or until pale cream and crisp on the outside. Remove from the oven while warm, carefully turn upside down onto a plate and cool to room temperature.

Lightly whip the cream until soft peaks form and spread over the pavlova. Decorate with passion fruit pulp and sliced kiwi. Cut into wedges and serve.

(NOTE: The addition of cornflour and vinegar gives the meringue a marshmallow-soft center.)