6 Egg Whites (total weight - 260g)
Pinch of Salt
1 1/2 Cups Chelsea Caster Sugar
1/2 Cup Chelsea White Sugar
2 Tablespoons Cornflour
2 Teaspoons Lemon Juice
600ml Thickened Cream - whipped for serving
4 Large Passionfruits for serving

Preheat oven to 140oC.
1 : Place egg whites in a bowl, add salt and beat until soft peaks form.
2 : Gradually add Chelsea Caster Sugar and beat on high speed for 10 mins.
3 : Combine Chelsea White Sugar with cornflour, fold into beaten egg white mixture then very gently fold in lemon juice.
4 : Pile meringue onto a greased and aluminium foil lined 36cm pavlova plate and bake at 140oC for 2 hours.
5 : Turn oven temperature off and allow pavlova to stand in oven on stored heat for a further 2 hours. Then remove from oven and allow to cool completely.
6 : Remove a small portion of crisp meringue from the top of the pavlova, pipe whipped cream into the hollow shell, swirl through passionfruit pulp, replace portion of crisp meringue and serve.