Summer Pavlova

This pavlova recipe is the perfect cake for a party - fresh mango & whipped cream is heavenly. But most importantly, it can be stretched to feed 20 or more with ease!

8 egg whites

500g caster sugar - look out for 'natural' sugar, not bleached.

4tsp lemon juice

2Tbs corn flour

500ml thin cream, whipped with vanilla essence 

& a little icing sugar

3-4 large mangoes, skinned and sliced

10 passionfruit

NB. The bowl & beaters you use to whisk the egg whites must be completely clean and perfectly dry otherwise the egg whites won't work. Also, if you make the pavlova on a humid day it may weep a bit but that's okay, just don't make it too early in the day and you'll get away with it. In winter you could make it a day ahead if you like and cover it with beautiful winter fruit instead.

Preheat oven to 150•C. Beat the egg whites until soft peaks form, then whisk in the caster sugar a little at a time allowing it to dissolve between each addition. It will become very thick and glossy then add the lemon juice and sifted corn flour last. Spread evenly over two large baking trays lined with baking paper and greased lightly. The mixture should be about 3 cms thick. Bake on the lowest shelf for half an hour, turn off the heat and allow it to cool in the oven, or even sit there out of site until you're ready to assemble it.

Get a guest at the party to whip the cream. Someone else to cut up the passionfruit. If you're really organised you'll already have prepared the mangoes earlier in the day and all that needs to be done is a big assemblage. Its messy but that's one of the delights of fresh homemade pavlova!