INGREDIENTS

(serves 16)

For the pavlova
200ml egg whites
400g sugar
12ml white wine vinegar
50ml boiling water

For the custard
7 egg yolks, beaten
1 vanilla pod
700ml cream
500ml milk
150g sugar

To serve
Passion fruit
Clotted cream
Banana, sliced

METHOD

For the pavlova, whisk the egg whites, sugar and vinegar until stiff. Slowly whisk in the boiling water and continue whisking until thick and glossy. Spoon on to a lined baking sheet and bake at 120ºC for 40 minutes.

To make the custard, heat the milk and cream. Whisk the egg yolks, sugar and vanilla together to the ribbon stage. Beat the hot milk and cream into the egg yolks, sugar and vanilla. Return to the pan and heat gently until the mixture coats the back of a spoon. Cool.

To serve, put a blob of clotted cream on to the plate, arrange the sliced banana on top, spoon on a little custard and passion fruit, then lay the pavlova on top.