Method:

• Pre heat the oven to 120c
• Line a large flat baking tray with baking paper.
• Attach the whisk attachment to a KitchenAid mixer, whisk the egg whites until fluffy and soft peaks form.
• Gradually add caster sugar while the stand mixer is running on mid speed. Whisk for 6-8 minutes until the sugar has completely dissolved.
• Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
• Using a spatular scoop out the mixture onto the baking tray. Very gently scoop up the sides to form a round circle with a flat top.
• Place in the oven to bake for 1 1/2 hours then turn off the oven, leave the door slightly ajar with out opening it. It’s best to leave it overnight to cool down slowly.
• When you’re ready to serve; add the cream, vanilla essence and icing sugar to a KitchenAid stand mixer with the whisk attached. Whip the cream until soft peaks form.
• Spoon the cream mixture over the top of the pavlova, followed with a few spoonfuls of the passionfruit pulp. Finish off with piling up the kiwi fruit slices over the top.
• Garnish with fresh mint leaves and edible flowers!