Serves 8-10
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For the meringue:

For the filling:

To decorate:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4.
  2. Beat the egg whites in a clean, dry mixing bowl for a few minutes until foamy. Gradually beat in the caster sugar for a few minutes until stiff peaks form and the mixture is thick and glossy.
  3. Gently fold in the cornflour and vinegar.
  4. Draw two 15cm circles on two pieces of parchment paper (the easiest way to do this is to just draw around a 15cm cake tin), then flip the paper over.
  5. Use a little of the meringue mixture to stick the four corners of each sheet of parchment paper to a baking tray. Divide the meringue mixture in two and spread it out to fill the circles, making it indented in the centre. Use a clean spatula or palette knife to make the sides as smooth and high as possible.
  6. Place the in the oven and immediately reduce the temperature to 120 ̊C/100 ̊C fan/gas mark 1⁄2. Bake for 50 minutes, then turn off the oven and leave the pavlova inside to cool completely – don’t be tempted to open the oven door!
  7. In a large bowl, whip the cream until thick. Slice four of the passion fruits in half and spoon the seeds into the cream, gently folding through.
  8. Once the meringue is fully cooled, gently remove the parchment paper and place one of the meringues onto a serving plate or cake stand.
  9. Spoon over half the passion fruit cream. Add a few extra seeds from the remaining passion fruit.
  10. Gently place the second meringue on top. Add the remaining cream on top. Add more passion fruit seeds.
  11. Decorate with the sliced peaches, halved passion fruits and a drizzle of passion fruit curd. Serve immediately.

Nutrition Facts

Per Serving: 266kcals, 10.3g fat (6.1g saturated), 42.6g carbs (39.4g sugars), 4.3g protein, 1.7g fibre, 0.085g sodium