Kiwi and Passion Fruit Pavlova (Holland America)

12 oz sugar

4.2 oz egg whites

1 oz corn starch

1 teaspoon vinegar

0.75 teaspoon vanilla

10 fl oz heavy cream, whipped

1.7 pounds kiwi, skin removed and sliced

5.25 oz passion fruit purée

5.25 oz readymade raspberry sauce

0.4 oz powder sugar

Beat egg white until very stiff, fold in the corn starch, continue beating while adding sugar gradually until stiff, then fold in the vinegar and vanilla.

Pile with an ice cream scooper on a parchment paper lined sheet pan. With the back of the ice cream scoop shape the meringue. Bake 30 minutes 150 C and then 30 minutes 100 C. Remove from oven and cool down.

Beat heavy cream and powder sugar until soft peaks form. Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit, passion fruit purée and raspberry sauce. Serve and enjoy!