Ingredients
Method
- Preheat oven to 150°C / 130°C fan / Gas 2. Line tray — draw 28cm circle, flip paper. Whisk egg whites with salt to soft peaks. Increase speed — add sugar 1 tbsp at a time, 30 seconds between each, until very thick, very glossy, and smooth. Fold in cornflour, vinegar, and vanilla.
- Spoon onto tray within circle — build sides higher than centre. Reduce oven to 120°C / 100°C fan / Gas ½ immediately. Bake 1 hour 20 minutes until crisp outside. Turn oven off — door slightly ajar. Cool completely — 2 hours minimum, overnight ideal.
- Strain passion fruit pulp through a sieve — reserve 1 tbsp seeds. Add lime juice. Whisk eggs, yolks, and sugar in a bowl over barely simmering water until sugar dissolves. Add passion fruit juice — stir continuously 12–15 minutes until thick and coating. Remove from heat. Add cold butter gradually — stir until melted and smooth. Press cling film onto surface. Refrigerate 2 hours minimum.
- Whip cold cream, icing sugar, and vanilla to soft peaks. Spoon generously into the pavlova well.
- Drizzle two-thirds of passion fruit curd over cream. Drizzle fresh passion fruit pulp from 4 extra fruits. Drizzle remaining curd. Add physalis and flowers if using. Dust edges lightly with icing sugar. Serve within 1 hour.
Notes
Make the passion fruit curd the day before — needs 2 hours minimum to set and reach drizzling consistency.
Add sugar 1 tablespoon at a time — the step that gives the meringue its gloss and stability.
Passion fruit seeds are partly decoration and partly flavour — add from fresh fruits at assembly.
Build meringue sides higher than centre — creates the well that holds cream and curd in place.
Assemble within 1 hour of serving — cream softens the meringue shell over time.
Meringue base stores in an airtight container for 3 days. Curd keeps in the fridge for 2 weeks.
