Method

Preheat the oven to 190°C.

Place the pavlova ingredients in a large mixing bowl.

Beat until the mixture is smooth, shiny and stiff, about 12 minutes.

Meanwhile, line one or two baking trays with baking paper. Lightly mark six, 8cm-diameter circles on the paper.

Pile the meringue mixture into the circles. Bake for 5 minutes.

Turn the oven off and leave for 1 1/2 hours. Remove and cool.

Top with the cream whipped with the icing sugar.

Garnish with the fruit and passionfruit pulp.

Topping

1 cup cream

1 tablespoon icing sugar

2-3 kiwifruit, peeled and sliced

1-2 cups seasonal berries

pulp 2 passionfruit