Instructions

Step 1: Preheat your oven to 130°C (110°C fan)/gas mark 1. Line a baking sheet with baking parchment. Draw four circles, each 8-10cm in diameter, on the parchment, then turn it over so the pencil marks are underneath.

Step 2: Using an electric whisk, whisk the egg whites in a large bowl until stiff peaks form. Gradually add the caster sugar, whisking continuously until the mixture is thick and glossy. Then fold in the cornflour and lemon juice gently.

Step 3: Spoon the meringue mixture onto each marked circle in swirls, creating a slight dip in the center to hold the toppings later.

Step 4: Bake the meringues on the lowest shelf of the oven for 55 minutes to 1 hour, until they are crisp on the outside and dry underneath. Turn off the oven and leave the door slightly open, allowing the meringues to cool completely inside. They can be made a day ahead and stored in an airtight container.

Step 5: Whisk the crème fraîche with icing sugar and vanilla extract in a bowl until thick and pillowy.

Step 6: In a separate bowl, mix the chopped pineapple and passion fruit seeds together.

Step 7: To assemble, spoon a quarter of the crème fraîche mixture onto each meringue. Top with the pineapple and passion fruit mixture, drizzle with the juice from the passion fruit, and garnish with shredded mint leaves if desired.

Tips & Variations

Ensure your mixing bowl and whisk are completely clean and dry before whisking egg whites for best volume.

For a different twist, try topping with other tropical fruits like mango or kiwi.

To add extra flavor, fold a teaspoon of finely grated lemon or lime zest into the meringue mixture.

If you prefer a lighter topping, substitute crème fraîche with whipped cream.

Storage

Store the baked meringue nests in an airtight container at room temperature for up to 1 day to keep them crisp. Assemble just before serving to prevent sogginess. If needed, refrigerate the crème fraîche mixture and fruit topping separately for up to 24 hours. Leftover assembled pavlova is best eaten immediately, as the meringue will soften quickly.

FAQs

Can I make the meringue a day ahead?

Yes, you can bake the meringue nests a day in advance and store them in an airtight container at room temperature. This helps save time on the day you want to serve.

What if I don’t have cornflour?

Cornflour helps stabilize the meringue and adds a crisp texture. You can omit it, but the texture might be slightly less crisp and more fragile.