PASSIONFRUIT & PINEAPPLE PAVLOVA
- Preheat oven 110°C. Using a electric mixer whisk egg whites until soft peaks form. Rain in sugar while mixing. Continue mixing for 7-8 minutes or until the sugar has dissolved (not gritty) and the mixture is thick and glossy.
- Add icing sugar, cornflour and pinch of salt to the bowl and mix again to combine. Transfer mixture into a pipping bag and pipe circles 5cm in diameter or desired amount onto a lined oven tray (saving some mixture for plating) place into the oven for 1 hour and allow the meringues to cool. Sprinkle some caster sugar over pineapple and using a chef’s blow torch heat sugar until caramelised (brûlée).
- To serve place a slice of the brûlée pineapple onto a serving plate. Pipe a small amount of left over meringue mixture onto pineapple and with a chef’s blow torch lightly toast the meringue. Using 2-3 of the cooled pavlovas, place one on top of the toasted meringue and break the remaining around the sides. drizzle with passionfruit pulp and garnish with micro lemon balm herbs.
BEN'S TIP: To test if sugar has dissolved, rub a little meringue between fingers. If still gritty with sugar continue to whisk for a couple more minutes or until sugar has dissolved.