The fruit should be peeled and deseeded before eating and is best enjoyed raw as a snack or in salads. It can also be pureed and added to cakes or stewed with lime juice and ginger.
4 egg whites
330g caster sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp cornflour, sifted
375ml pouring cream, whipped
2-3 carambolas, sliced
2 ripe sapodillas, peeled and sliced
Pulp from 3-4 passionfruit
Preheat oven to 120C. Using an electric mixer, beat egg whites (add a pinch of salt) until soft peaks form, then add a quarter cup of sugar and beat for about 3 minutes until sugar dissolves. Add remaining sugar a quarter of a cup at a time, beating until sugar dissolves, before adding the next addition. Beat until mixture is smooth and glossy. Add vanilla and vinegar and beat until combined. Fold in cornflour and spread mixture into a 15x20cm rectangle on a greased oven tray lined with baking paper. Reduce temperature to 100C and bake pavlova for 1 hour. Turn oven off and leave to cool in oven. To serve, spoon whipped cream over pavlova and top with carambolas, sapodillas and passionfruit pulp.
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