Name: Christmas Pavlova
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Australia
Ingredients: 6 egg whites, room temperature; 1 1/2 cups caster sugar; 1 tbsp cornflour; 1 tsp white vinegar; 1 tsp vanilla extract; 1 1/2 cups heavy cream, whipped; 1 cup strawberries, halved; 3 passionfruit, pulp scooped out; 2 kiwi, sliced

Pavlova is named after the Russian ballerina Anna Pavlova and claimed by both Australia and New Zealand as their own. It's a meringue baked until the outside is crisp and the inside stays soft as marshmallow, piled high with whipped cream and bright fruit right before serving.

Because Christmas falls in summer south of the equator, pavlova is built for that: light, cold, and showing off whatever fruit is in season, usually strawberries, passionfruit, and kiwi.

method

Whip the egg whites to soft peaks. Add the sugar one tablespoon at a time, beating well between additions, until the meringue is thick, glossy, and holds a stiff peak.

Gently fold in the cornflour, vinegar, and vanilla.

Mound the meringue onto a parchment-lined tray into a circle about 8 inches across, smoothing the sides and making a slight dip in the center to hold the topping later.

Bake at 250°F (120°C) for 70-75 minutes, until the outside is dry and pale (not browned).

Turn the oven off and leave the pavlova inside to cool completely with the door closed, at least 2 hours or overnight. This prevents the shell from cracking and collapsing.

Just before serving, top with the whipped cream and arrange the strawberries, passionfruit pulp, and kiwi over the top.

chef's tips

Build it right before serving. Once the cream and fruit go on, the crisp shell starts to soften within a few hours.