Classic Pavlova With Tropical Fruit

• 4 None egg whites
• 1 1/4 cups sugar
• 2 tsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 1/4 cups cream, whipped
• 3 None bananas, peeled, sliced
• 1 pint strawberries, hulled, quartered
• 2 None kiwifruit, peeled, sliced
• 4 None passionfruit, pulp

1. Preheat oven to 300u0b0F. Line a baking tray with baking paper.
2. In a large, clean, dry bowl, use electric mixer to beat egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in cornstarch, lemon juice and vanilla.
3. Spoon mixture onto tray to form an 8 inch round, with a slight recess in the middle. Bake for 20 mins. Reduce oven to 250u0b0F, and bake a further 45 mins. Allow pavlova to cool in turned-off oven with the door ajar, to fully dry out.
4. To serve, spread pavlova with whipped cream. Top with bananas, strawberries and kiwifruit, and drizzle with passionfruit pulp.

egg whites, sugar, cornstarch, lemon juice, vanilla, cream, bananas, strawberries, kiwifruit, passionfruit

Taken from recipes-plus.com/api/v2.0/recipes/29338 (may not work)