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For Pavlova, preheat oven to 160°C. Grease and baking paper line a 26cm x 32cm Swiss roll tin
Whip egg whites and vinegar in an electric mixer until soft peaks form. Add sugar, tablespoon at a time, beating well after each addition. Add vanilla and cornflour and mix until well combined. Spoon mixture into prepared tin and spread, ensuring the tray is filled to the edges and the surface is flat.
Combine nuts, sugar and cinnamon in a bowl and sprinkle evenly over the meringue. Bake 20-25 minutes or until springy to touch
Turn out onto a clean tea towel. Remove paper, ensuring the edges are free before peeling away. Leave to cool for 15-20 minutes.
For passionfruit filling, whip cream with passionfruit juice and vanilla until thick and smooth. Stir in passionfruit seeds. Spread over cooled Pavlova; roll up from the short end by lifting the tea towel to gently ease into a roll. Transfer to a flat tray or plate, still rolled in the tea towel, and chill.
To serve, remove tea towel, decorate with summer berries and cut into thick slices.