3 egg whites
½ tsp white wine vinegar
½ tsp pure vanilla extract
200 g caster sugar, plus 2 tablespoons extra
1½ tsp cornflour
3 tbsp marmalade or orange jam
270 ml whipping cream, lightly beaten
3 passion fruits
Classic pavlova small-scale with an exotic twist!
Pre-heat the oven to 120°C. Line a baking sheet with greaseproof paper.
Whisk the egg whites with ¼ teaspoon salt, the vinegar and the vanilla extract with an electric hand mixer on the high setting until soft peaks form.
Mix the 200 g sugar and the cornflour in a separate bowl and fold half through the foamy egg white. Whisk the mass until very stiff, then add the remaining sugar. Continue whisking until the mixture is smooth and shiny.
Spoon 6 large mounds of the mixture onto the baking sheet, 4 cm apart.
Bake in the oven for about 2 hours, then check. Remove from the oven when the meringues are dry and stiff. You should be able to carefully remove the meringues from the greaseproof paper. If they stick, they aren’t ready. Allow to cool completely.
To decorate, arrange the meringues on a large serving platter or on individual plates. Place a spoonful of marmalade and a generous amount of cream on each meringue.
Half the kumquats and passion fruits. Arrange the kumquats over the pavlovas. Top each pavlova with a little passion fruit flesh.