• 6 egg whites
• 1½ cups caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 2 cups thickened cream
• 4 bananas, thinly sliced diagonally
• Pulp 8 passionfruit
Trace a 20cm diameter circle on a sheet of baking paper. Place trace-side down on a greased oven tray.
Beat egg whites with an electric mixer until soft peaks form. With motor running, add sugar, 1 tablespoon at a time, beating well between each addition. Beat until smooth and glossy. (Total beating time about 8 minutes.) Fold in the cornflour and white vinegar.
Spoon mixture into the traced circle, spreading out to the edge. Shape into a mound. Run a palette knife up sides to make slight indentations. Smooth the top.
Cook in a very slow oven (120°C) for about 1½ hours, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Transfer to a wire rack to cool completely.
Meanwhile, whip cream with an electric beater until soft peaks form.
Place pavlova on a plate. Top with cream. Arrange banana slices over cream. Drizzle over the passionfruit. Garnish with mint leaves, if desired.