|4.00||eggs — extra-large, whites only|
|0.00||salt — pinch|
|0.00||Robertson's cream of tartar — pinch|
|310.00 g||castor sugar|
|15.00 ml||vinegar — white|
|300.00 ml||cream — thick|
|500.00 g||strawberries — hulled|
|115.00 g||granadillas — tinned, pulp|
Preheat oven to 140 °C and sprinkle a greased baking sheet with cornflour.
Beat the egg whites, salt and cream of tartar until stiff peaks form.
Beat the sugar a spoonful at a time, beating well after each spoonful to ensure the sugar has dissolved.
Beat until the mixture is thick and shiny.
Sift the cornflour over and fold in with the vinegar.
Spoon the mixture onto the prepared baking sheet and spread slightly.
Make a slight depression in the centre.
Bake for 1 1/4 to 1 1/2 hours.
Turn off the oven and allow the pavlova to cool in the oven.
Just before serving whip the cream until stiff and spoon over the pavlova.
Slice the strawberries and arrange on the cream layer.
Top with granadilla pulp and serve immediately.
Make a small pavlova for each guest, shortening the baking time slightly.