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This was the perfect dessert to celebrate Matthew Hayden’s new garden – his chooks provided the eggs and the passionfruit was picked fresh off the vine.


  • 2 egg whites

  • 1½ cups (350 g) caster sugar

  • 1 teaspoon cornflour

  • 1 teaspoon white vinegar

  • 1 teaspoon vanilla essence

  • 3 tablespoons boiling water

  • 300 ml thickened cream

  • Strawberries cut in half

  • 2 passionfruit


  • 1.

    Preheat the oven to 160 degrees Celsius. Line a baking tray with a sheet of non-stick baking paper.

  • 2.

    Place egg whites, sugar, cornflour, vinegar, vanilla essence and boiling water in a large bowl, and beat the electric beaters until stiff peaks form. You'll know that when you can turn the blades out and you can form a nice, rigid peak.

  • 3.

    Pile onto a baking tray, and use a spatula or the back of a spoon to smooth out the mixture to about 22cm in diameter.

  • 4.

    Bake for 20 minutes until lightly brown. Remove from the oven and let cool on the tray.

  • 5.

    Remove the pavlova from the tray by carefully sliding a large knife between the baking paper and the pavlova, and place it on a serving plate.

  • 6.

    Whip the cream and spread over the pavlova. Top with strawberries, and spoon passionfruit pulp over these to finish.

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Posted by DT89Report
At last! A no fuss, all in pav recipe!! Well done Matt.