GET CREATIVE WITH PAVLOVAS

Everyone will love these fruity desserts

FRUITY SALAD PAVLOVA

SERVES 12 PREP AND COOK: 2 HOURS, 30 MINS

1 Grease a large oven tray. Trace a 25cm-diameter circle onto a sheet of baking paper. Place onto prepared tray, trace-side down.

2 Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor running. Gradually beat in sugar, 1 tblsp at a time. Continue to beat for a further 5 minutes, until thick and glossy. Beat in vinegar.

3 Spoon meringue onto traced circle on tray. Spread to edge. Smooth over top.

4 Cook in a very slow oven (120°C) for about 1 hour, 45 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool completely.

5 To make sauce, place pure cream and chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl and stir in passionfruit.

6 Transfer pavlova to a large plate. Spread with cream. Arrange fruit over top (as pictured). Serve with sauce.

Make ahead