method

Preheat the oven to 150°C (300°F). Grease a 30 x 35 cm (12 x 14 inch) baking tray and line with baking paper.

Put the egg whites and sugar into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk for 6-7 minutes, or until stiff peaks form. Add the vinegar and cornflour and mix until just combined. Pour onto the prepared baking tray and spread out evenly.

Bake for 20-25 minutes; the meringue will puff up while baking. Remove from the oven and rest for 1 minute.

Sprinkle a sheet of baking paper with extra caster sugar, then turn the meringue out onto the lightly sugared paper. Carefully peel the baking paper from the top.

Put the crème pâtissière in a bowl. Whip the cream to soft peaks, then fold it through the crème pâtissière.

Lay the sheet of meringue lengthways in front of you, with the short side closest to you. Spread the bottom three-quarters with the cream mixture. Top with the strawberries and passionfruit pulp.

Roll the meringue up away from you, then rest the roll on its seam. Sprinkle the bench with a little more sugar and roll the meringue backwards and forwards to give it a light coating of sugar.

Cut into 3 cm (1¼ inch) slices and EAT. The pavlova rolls are best enjoyed soon after baking.

note

They will only keep in an airtight container in the fridge for a day.