AT A GLANCE
Summer days just wouldn't be the same without this airy confection - the quintessential Aussie (and Kiwi) dessert.
|01||Preheat oven to 100C. Line a large baking tray with baking paper, brush with butter and dust with flour.|
|02||For meringue, whisk eggwhites and a pinch of salt in the bowl of an electric mixer until soft peaks form. With motor running, add sugar, a tablespoon at a time, whisking until sugar dissolves (5-10 minutes). Fold in cornflour, vinegar and vanilla seeds, then pile mixture into a 20cm-diameter circle on oven tray, gently smoothing top and making a slight indentation. Bake in centre of oven until crisp but not coloured (1-1¼ hours). Turn off oven and leave to cool completely with door ajar. Meringue will keep in an airtight container for up to 4 days.|
|03||For lime cream, whisk sour cream, lime rind and icing sugar in a bowl until thick. Spoon over meringue, top with mango and passionfruit and serve immediately.|
Note It's best to use older eggwhites when making pavlova or other meringues. You can even use eggwhites which have been frozen, so if you're making ice-cream, custard or curds, reserve the eggwhites and freeze them for later use. Just make sure they're completely defrosted and brought to room temperature before using.