Candace Nelson’s Pavlova

Heat the oven to 275 degrees. Line a large baking sheet with parchment paper, trace a 9-inch circle in pencil onto the parchment and flip paper over. Dampen a paper towel with vinegar and wipe the inside of a stand mixer bowl to remove any excess oil, then dry with a clean paper towel.

In a small bowl, whisk together the superfine sugar and cornstarch to blend and remove lumps.

In the clean bowl of the stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy — 35 to 45 seconds. Raise the speed to medium-high and begin adding the sugar-cornstarch mixture 1 tablespoon at a time, until all the sugar has dissolved, 1 minute more. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, approximately 10 minutes more. Using a silicone spatula, fold in the vanilla until incorporated, being careful not to deflate the whipped egg whites.

Scoop the egg white mixture into the circle you drew on the parchment paper, pushing out the sides to form a slight well in the center (to hold the cream and fruit after baking). Bake until the meringue has puffed up and cracked on the top, approximately 1 hour and 15 minutes. Turn off the oven and, with the door closed, let it cool completely in the oven.

In the chilled bowl of a stand mixer, fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners’ sugar and vanilla until soft peaks form.

Gently peel the meringue from the parchment paper and set it on a serving platter. Spoon the cream into the center of the Pavlova, spreading it outward but leaving a 3-inch meringue border on the edges. Top with fruit and drizzle passion fruit pulp over the top. Serve immediately.