The pavlova in Denis Cotter's "For the Love of Food" inspired this new version which has become my favourite pavlova ever. Fruit sugar is finer than granulated sugar and can be made in a food processor or purchased as fruit, castor or finely granulated sugar.
Makes 10 to 12 servings
1. Beat egg whites in a stand mixer adding drops of lemon juice when they begin to thicken and continue beating until very light and thick. Very slowly add all but 3 tbsp sugar and continue beating until very thick and stiff. Combine remaining 3 tbsp sugar with cornstarch and add and then add vinegar.
2. Spread meringue in a 9" or 10" circle on a parchment paper lined baking sheet. Place in a preheated 275F oven for 50 minutes. Lower heat to 225F and bake 30 minutes longer. Cool completely.
3. Meanwhile prepare passion fruit syrup by placing sugar and cold water in a medium sized saucepan. Stir to moisten sugar. Heat and cook, without stirring until sugar melts and turns golden about 5 minutes, being careful not to burn. Add passion fruit and water. Cool.
4. Just before serving whip cream and spread on pavlova. Top with berries and drizzle with a little of the syrup. Serve in wedges with more syrup.