Pavlova With Kiwi, Cherries, And Passion Fruit

• 5 None egg-whites
• 1 1/4 cups sugar
• 1 None vanilla bean, seeds scraped out
• 2 tsp sifted cornstarch
• 2 tsp apple cider vinegar
• 1 1/4 cups heavy cream, whipped
• 1 2/3 cups raspberries
• 1 None kiwi fruit, peeled, sliced
• 1 1/2 cups whole cherries
• 3 None passion fruits, pulp only

1. Preheat oven to 350u0b0F. Lightly grease a 10 inch springform pan with removable base. Line with parchment paper.
2. In a large bowl, using an electric mixer, beat egg-whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is thick and glossy.
3. Add vanilla seeds, cornstarch and vinegar and beat a further 1-2 minutes. Spoon evenly into pan.
4. Reduce oven to 250u0b0F. Bake pavlova 1 1/2 hours. Cool in a turned-off oven with door a jar.
5. Carefully remove pavlova from pan and place on a serving plate. Spread over the whipped cream and arrange fruit on top and drizzle with passionfruit pulp.

eggwhites, sugar, vanilla bean, cornstarch, apple cider vinegar, heavy cream, raspberries, fruit, whole cherries, passion

Taken from recipes-plus.com/api/v2.0/recipes/20969 (may not work)