Pavlova With Passionfruit And Yoghurt Cream
6 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1 1/3 cups (290g) caster sugar
1 Tbsp cornflour
2 Tbsp arrowroot
2 tsp white vinegar
1 cup (250ml) thin cream, whipped to soft peaks
1/2 cup (130g) Greek yoghurt
pulp of 8 passionfruit
Preheat the oven to 180`C and line a baking tray with baking paper.
Place egg whites, cream of tartar and vanilla into a clean, dry bowl and beat using electric beaters until stiff peaks form. Add sugar a tablespoon at a time, beating continuously between additions, to dissolve sugar until its completely incorporated and the meringue is glossy and thick. (To test if the sugar is dissolved, rub a little of the meringue mixture between your thumb and index finger. If the mixture is grainy, the sugar is not yet dissolved.) Stir in the cornflour, arrowroot and vinegar.
Pile the meringue onto a lined baking tray in a 20cm diameter circle. Reduce oven temperature to 130`C and bake the Pavlova for 1 hour 20 mins or until the outside is firm and crisp. Remove and cool completely.
Place the cream and yoghurt in a bowl and fold gently to combine. To serve, top the Pavlova with yoghurt cream and passionfruit pulp.