This is for Katie, who adores the merengues from Mexico. I haven't tried this, but it sounds easy and delicious.
4 egg whites at room temperature
1 Cup sugar
2 teaspoons cornflour
1 teaspoon white wine vinegar
few drops pure vanilla extract
1 Cup heavy cream, whipped till firm
pulp of 10 passion fruits (or other chopped & sweetened fruit)
Preheat oven to 350. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper. I often don't, and just imagine what size the circle should be as I dollop the meringue on. This seems to work fine.
Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly. Mound on to the paper on the baking tray within the circle, flatten the top and smooth the sides. Place in the oven. IMMEDIATELY reduce the heat to 300 and cook for 1 hour . Turn off the oven and leave the pavlova in it to cool completely.
Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells. Don't be tempted to add other fruit.