Brown Sugar Pavlova with Fruit

• soft light brown sugar↗150g g
• golden crystallized sugar↗150g g
• egg whites↗6 medium

  (about 180g)

• vanilla extract↗1 tsp tsp
• peach↗1

  pitted, sliced

• raspberries↗150g g
• strawberries↗150g g

  peeled and quartered

• pineapple cubes↗130g g
• passion fruit↗2

  halved, seeds removed

• heavy cream450ml ml
• powdered sugar↗2 tbsp tbsp
• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C with convection / gas 2 and line two large baking trays with parchment paper. Using a 900 g loaf pan as a template, draw two rectangles on the paper. Flip it over. Sift both sugars into a large bowl (use a spoon to press). Beat the egg whites on low speed in a stand mixer or electric whisk until small bubbles appear. Increase speed to medium and beat to stiff peaks. Add the sugar mixture one tablespoon at a time, beating between additions until all sugar is incorporated. Add the vanilla. Beat for another 3–4 minutes until the meringue is smooth (not grainy) – test between the fingertips.

2. 2

   Transfer the meringue to a pastry bag fitted with a star tip and pipe it onto the parchment using the templates to create two rectangular meringues. If desired, use a skewer to make additional swirls. Bake for 50 minutes to 1 hour until a crisp crust forms, then turn off the oven. Let it cool inside the oven.

3. 3

   For the garnish, beat the cream, powdered sugar and vanilla extract to soft peaks with an electric whisk. Place one meringue rectangle on a serving board, then pipe or spoon half of the cream onto it. Arrange half of the fruit, cover with the second meringue rectangle, then the remaining cream and the rest of the fruit. Best eaten the same day it is made, but can be stored in the refrigerator for up to two days.