Passion Fruit Pavlova (Gluten Free, Dairy Free)

Preheat the oven to180 oC

Line a baking sheet with parchment paper and draw an 8” circle on the paper, I use this as a guide to what size the meringue base should be

Put the egg whites in a bowl and whisk until stiff peaks form

Gradually add the caster sugar and cornflour while constantly whisking the mixture

The meringue should form stiff peaks and be white and glossy

Place the meringue onto the baking sheet and shape into the circle marked on the paper

Using a spatula, run it up the outside edge from the bottom to top all round the meringue, this strengthens the sides

Flatten the top with a spatula

Place in the centre of the oven for 40 minutes

Turn off the oven and open the door but leave the meringue in the oven until it cools

Pipe the soya whip cream on top of the meringue once it has cooled completely

Decorate with the passion fruit flesh and serve immediately