Pavlova with kiwi and passion fruit

Preparation: Preheat the oven to 150°C (130°C fan).

Line a baking tray with parchment paper and draw a circle about 10-12 cm in diameter as a guideline for the pavlova.

Making the pavlova: Beat the egg whites in a clean, grease-free bowl on medium speed until soft peaks form.

Gradually add the sugar, beating on high speed until the mixture is glossy and stiff and all the sugar has dissolved. This takes about 5-6 minutes.

Add the vinegar, cornstarch, and vanilla extract, and briefly beat to combine everything.

Spoon the mixture onto the parchment paper within the drawn circle, shaping it into a nice round with a slight indentation in the center for the topping.

Baking: Place the pavlova in the oven and immediately lower the temperature to 120°C (100°C fan).

Bake the pavlova for 1 hour. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This ensures a crispy exterior and a soft, marshmallow-like interior.

Preparing the topping: Whip the cream with the powdered sugar until soft peaks form.

Peel and slice the kiwis thinly and scoop out the passion fruit pulp.

Assembly: Place the cooled pavlova on a serving platter.

Spoon the whipped cream into the indentation of the pavlova.

Decorate with kiwi slices and spoon the passion fruit pulp over the cream.

Optionally, garnish with fresh mint leaves for extra color and flavor.