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1
Preheat the oven to 350F (180C).
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2
Line a baking sheet with wax paper.
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3
Beat the eggs and salt in a large bowl with an electric mixer until soft peaks form.
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4
One tablespoon at a time, beat in the sugar and beat until the whites are stiff and shiny.
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5
Towards the end, beat in the cornstarch.
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6
Spoon the meringue onto the baking tray and spread into an 8in (20cm) round.
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7
Bake for 5 minutes.
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8
Reduce the oven temperature to 275F (140C) and bake about 1 1/4 hours, until crisp.
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9
Let cool on the baking sheet.
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10
Transfer the meringue to a serving platter.
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11
Whip the cream until it forms stiff peaks.
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12
Spread over the meringue.
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13
Top with the strawberries, kiwi fruit, and the passion fruit pulp.
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14
Serve immediately.
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15
Variations
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16
Cinnamon Pavlova
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17
Add 2 tbsp ground cinnamon with the cornstarch.
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18
Garnish with whipped cream and strawberries, or blackberries and sauteed apples.
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19
Nutty Pavlova
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20
Omit the vinegar and cornstarch.
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21
Fold 1/2 cup (2oz/55g) coarsely ground pistachio nuts or toasted, skinned hazelnuts into the stiffly beaten whites.
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22
Brown Sugar Pavlova
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23
Omit the vinegar and cornstarch.
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24
Substitute 12/3 cups packed light brown sugar for the sugar.
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25
Mocha Coffee Pavlova
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26
Beat 3 tbsp cooled brewed espresso into the stiffly beaten whites.
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27
Drizzle with 1/4 cup chocolate syrup and garnish with chocolate curls.
