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For the meringue:
For the filling:
- Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4.
- 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.
- Gently fold in the cornflour and vinegar.
- 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.
- 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.
- 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!
- 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.
- Once the meringue is fully cooled, gently remove the parchment paper and place one of the meringues onto a serving plate or cake stand.
- Spoon over half the passion fruit cream. Add a few extra seeds from the remaining passion fruit.
- Gently place the second meringue on top. Add the remaining cream on top. Add more passion fruit seeds.
- Decorate with the sliced peaches, halved passion fruits and a drizzle of passion fruit curd. Serve immediately.
Per Serving: 266kcals, 10.3g fat (6.1g saturated), 42.6g carbs (39.4g sugars), 4.3g protein, 1.7g fibre, 0.085g sodium
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