- 6 egg whites
- 2ml cream of tartar
- 450ml sugar
- 2 tubs cream cheese
- 60ml caster sugar
- 5ml vanilla extract
- 250ml cream, whipped
- 80ml granadilla pulp
- 4 kiwifruit, peeled and sliced
- 4 peaches, sliced
- 60ml granadilla pulp icing sugar, to dust
- a handful of mint leaves, to garnish
- Preheat oven to 120°C and lightly grease and line two baking trays with baking paper. In a large, clean glass bowl, beat the egg whites and cream of tartar with an electric whisk until soft peaks form.
- Add sugar, 2 tablespoons at a time, whisking well after each addition until all the sugar is mixed in and stiff, thick and glossy peaks form. Divide the mixture between the two baking trays, spreading each meringue to form a circle about 25cm in diameter.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes until crispy on the outside, but still soft inside. Cool completely.
- In the meantime make the filling. In a large bowl, whisk the cream cheese and sugar until dissolved. Add the vanilla extract. Fold in the cream and granadilla pulp.
- To assemble the pavlova, place one meringue on a cake stand and spread half the cream-cheese mixture on top, followed by the fruit. Place the other meringue on top and repeat the layering. Dust with icing sugar and garnish with mint leaves. Serve immediately.
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