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1
Pre-heat oven to 120 C/235 F/gas mark 1.
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2
Cover an upturned baking sheet with foil.
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3
Mark a circle shape on the foil about 18cm/7 inches in diameter and sprinkle with cornflour.
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4
Whisk the egg whites with the salt till stiff.
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5
Gradually add in 125g (4oz) of the caster sugar, then whisk again till the whites are very glossy and stiff.
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6
Add in a further 90g (3oz) caster sugar, then whisk back to glosssy peaks.
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7
Sieve together the granulated sugar and cornflour.
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8
Use a ballon whisk to lightly mix in half the cornflour mix, then 1 tsp of leamon juice and then the remaining cornflour mix.
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9
Fill a forcing bag with a large star nozzle and add in 1/2 the pavlova mix.
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10
Spread the remaining mix in the marked circle on the tray.
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11
Smooth top and sides.
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12
Pipe swirls of meringue around the top of the circle.
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13
Pavlova should be about 6cm/2 1/2 inches thick.
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14
Bake for about 2 to 2 1/2 hrs in the cold oven.
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15
Don't allow meringue to colour.
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16
When baked, leave to cold.
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17
When cool carefully peel off foil.
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18
Whip cream till thick.
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19
Pipe swirls around the pavlova.
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20
Scatter a few Blackberries in the centre.
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21
Cut passion fruit in half and spoon the fruit into the centre around the respberries.
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22
Top the sides with the Blackberries and sprigs of mint or possibly sweet cicely.
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23
Press the remaining Blackberries through a sieve with a little icing sugar to make a fresh, sharp sauce to serve with the pavlova.
