MARSHMALLOW PAVLOVA

Ingredients....4 egg whites, at room temp, 1 cup / 220 gm of castor sugaR, 1/2 tsp of vanilla extract, 3/4 tsp of white vinegar, 1 and 1/4 cups/ 300 ml of thickened cream, whipped, 250 gm of fresh strawberries, halved, 1/4 of a cup / 60 ml of passionfruit pulp. Preheat your oven 120 deg C. line an oven tray with baking paper and dust with cornflour, shaking off any excess. Mark an 18 cm round on the baking paper. Beat the cream with an electric mixer until thickened. Place the thickened cream in your refrigerator until required. beat the gg whites in a non metallic bowl with clean, dry beaters until soft peaks form. Gradually add the sugar, beating until the sugar dissolves. Add the vinegar and vanilla extract, contiue beating until well combined. Spread the meringue into the circle on the baking paper. Build up the sides to 8 cm in height. Smooth the sides of the pavlova gently with the back of a spoon, smooth over the top of the pavlova. Bake the pavlova for 90 minutes, then turn off the oven and let the pavlova cool in the oven with the door ajar. Cut around the top edge of the pavlova, the crisp meringue will fall on top of the marshmallow centre. Top the pavlova with the thickened cream, strawberries and passionfruit. Enjoy!