How To Make The Most Delicious Summer Pavlova

Ingredients:

Meringue 
- 4-5 eggs whites – cold from the fridge 
- 220g caster sugar 
- 1 tbsp cornflour 
- 1 tsp white vinegar

Passionfruit syrup
- 3 passionfruit, halved, pulp removed
- 150g caster sugar 
- 1 tsp vanilla-bean paste 

Whipped Cream
- 300ml thickened cream 
- 40g pure icing sugar, sifted 
- 1 tsp vanilla-bean paste 

Toppings
- 1 mango, peeled and sliced 
- 1 pomegranate, seeds only
- Handful pistachios, shelled and chopped

Method:

To make the meringue 
1. Preheat the oven to 120°C. Line a 20cm-diameter round on a piece of baking paper and place pencil-side down on a lightly oiled oven tray. 
2. Whisk egg whites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). 
3. Whisk in vinegar and fold in cornflour. 
4. Pile onto the tray within the circle, forming peaks and swirls. 
5. Place in the oven and bake until crisp but not coloured ( around 1½ hours). Turn off heat and cool completely in the oven with the door ajar for at least 4 hours or overnight. 

For the passionfruit syrup 
1. Place the passionfruit pulp, caster sugar, vanilla bean paste and 2 tbsp water in a saucepan over medium-low heat.
2. Cook, stirring regularly, for 4-5 minutes until the sugar has dissolved and mixture has thickened. Set aside to cool. 

To top the Pavlova:
1. Whisk cream, icing sugar and vanilla bean paste in a bowl to stiff peaks.
2. Place pavlova on a platter, spoon the cream mixture on top and drizzle with passionfruit syrup.
3. Top with sliced mango, and scatter pomegranate seeds, pistachios and dried rose petals. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.