Classic Pavlova cake with passion fruit pulp

Ingredients:

Cake

• Whites of 4 large eggs, room temperature
• 1 cup of sugar
• 1 tbsp. starch
• 3/4 tsp cream of tartar
• 1 tsp vanilla extract

Assembly

• 1 cup whipping cream
• 0.5 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 3 tablespoons of sugar
• 0.5 tsp vanilla extract
• 2 ripe passion fruits

Preparation:

1. Preheat oven to 135°C. Draw a 20cm circle on parchment paper and place the paper face down on a baking sheet.
2. Beat the egg whites at low speed first, then, when they become foamy, increase the mixer speed and slowly add the sugar, whisking continuously. Continue whisking until stiff peaks form on the beaters. Separately mix the cornstarch and cream of tartar and add to the whites, mixing by hand, then fold in the vanilla.
3. Place the entire mixture in the center of the drawn circle and spread it out with a spatula, creating a check mark pattern on the sides with the spatula (this will give the cake a nice shape).
4. Bake the meringue for approximately 60-90 minutes. It will still appear soft on the outside until it cools. However, if the meringue doesn't set crisply on the outside, you can return it to the oven for another 15-30 minutes (temperature and humidity will affect baking time). If the cake begins to darken, open the oven door and continue baking. Cool the meringue completely on the baking sheet.
5. Assembly: Whip the cream until soft peaks form and fold in the lemon zest, lemon juice, and then the sugar. Carefully transfer the meringue (using the bottom of a springform pan, for example) to a serving dish, then spoon the whipped cream on top and spread it out, leaving it just to the edges. Halve the passionfruit and scrape the seeds and juice over the whipped cream.
   
   The meringue can be baked several hours before serving, but the cake should be assembled immediately before serving.