This is my favourite 'what to do with the egg whites when you have used the yolks for a creme brulee' recipe, I don't know which I was looking forward to most, this is so easy to put together and inevitably becomes the star of the show and there is always tomorrow for the creme brulee, I can.t wait!
3 egg whites from large eggs
175 g golden caster sugar
275 ml double cream
4 ripe passion fruit
Pre-heat the oven to 150C
Whisk they egg whites until they form soft peaks and can no longer slip from the bowl but try not to over whisk as they may collapse. Add the sugar 25g at a time whisking after each addition.
Place a piece of parchment paper on a baking tray and draw a 20cm circle. Using a metal spoon, transfer the mixture to the baking tray keeping within the circle, spred evenly. Bake for 1 hour.
Remove from the oven and place the parchment paper with the pavlova to a cooling tray.
Whip the cream until it thickens to a dropping consistency (be careful not to overwhip). Scoop the flesh from the passion fruit.
Cover the meringue base with the whipped cream and drizzle over half the passion fruit put the other half in a small bowl for serving at the table.
I served it with passion fruit sorbet.