Chetna Makan's pavlova is a crowdpleaser. It's finished with pineapple that turns caramelly when barbecued, topped with passion fruit to reduce sweetness.
- Prepare20 mins
- Cook1 hr 30 mins
- Total time1 hr 50 mins
Preheat the oven to 120ºC, gas mark ½. Line a baking tray with baking parchment. Mix the sugar and cornflour for the meringue together.
Using an electric hand mixer and a large bowl, whisk the egg whites until they form soft peaks. Start adding the sugar and cornflour mix, 1 tbsp at a time, whisking until all the sugar has been added. Whisk for another few seconds until you have a stiff and shiny meringue mix.
Transfer the meringue to the prepared tray, spread out in a 20cm round, then make a slight dent in the middle. Bake for 1 hour 30 minutes, until the outside is crispy. Set aside to cool.
Meanwhile, peel the pineapple and slice into 1cm rounds. Heat the barbecue and, when ready, cook the pineapple for 3-5 minutes on each side until charred. Cool, then chop into smaller pieces.
When ready to serve, whip the cream and 2 tbsp sugar together to form soft peaks. Transfer the meringue to a serving plate, then spread the cream on top. Place the grilled pineapple pieces on top, then spoon over the pulp of the passion fruits to serve.
This mallowy meringue is best eaten on the day of baking, but can be baked up to a day ahead and kept in an airtight container in a cool, dry place (not the fridge). If liked, barbecue and chop the whole pineapple, and serve extra on the side.