Tropical Pavlova

Pavlova

1. Preheat the oven to 150°C
2. Draw a circle (Diameter 30cm) on baking paper and line on a flat tray
3. In a food processor, whip egg whites until stiff peaks, add sugar 1 tbsp at a time and continue to whip at medium high speed
4. The egg white and sugar mixture should be glossy and stiff
5. Add corn starch and white vinegar, mix for 5secs to combine.
6. Filled the circle with the egg white mixture fully
7. The meringue should be not exceed 6cm in height and does not need to be smooth
8. Place in oven and gently close the oven door
9. Bring down the temperature to 100°C and bake for 2hrs
10. Do not open the oven door while baking.
11. After 2hrs, allow the meringue to cool down in the oven until it is completely cool
12. Remove and store immediately in an air tight contatiner until assembly

Passionfruit Sauce

1. Add all ingredients into a pot over low heat
2. Bring to a boil and reduce to a thick syrup consistency, stir periodically

Assemble

1. Place pavlova on desired serving dish
2. Top surface with whipped cream
3. Spoon passionfruit sauce generously
4. Finish with fruit toppings and kaffir lime leaves garnish
5. Serve immediately