Grilled pineapple & passion fruit pavlova

Step 1

Preheat the oven to 120ºC, gas mark ½. Line a baking tray with baking parchment. Mix the sugar and cornflour for the meringue together.

Step 2

Using an electric hand mixer and a large bowl, whisk the egg whites until they form soft peaks. Start adding the sugar and cornflour mix, 1 tbsp at a time, whisking until all the sugar has been added. Whisk for another few seconds until you have a stiff and shiny meringue mix.

Step 3

Transfer the meringue to the prepared tray, spread out in a 20cm round, then make a slight dent in the middle. Bake for 1 hour 30 minutes, until the outside is crispy. Set aside to cool.

Step 4

Meanwhile, peel the pineapple and slice into 1cm rounds. Heat the barbecue and, when ready, cook the pineapple for 3-5 minutes on each side until charred. Cool, then chop into smaller pieces.

Step 5

When ready to serve, whip the cream and 2 tbsp sugar together to form soft peaks. Transfer the meringue to a serving plate, then spread the cream on top. Place the grilled pineapple pieces on top, then spoon over the pulp of the passion fruits to serve.