8 egg whites
430g (2 cups) caster sugar
2 tsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
3 drops yellow food gel
8 egg yolks
55g (1/4 cup) caster sugar
½ cup milk
¼ cup passionfruit syrup
250ml (1 cup) thickened cream
1 tsp vanilla bean paste
3 fresh passionfruit
Preheat the oven to 150C. Draw a 21cm circle on a sheet of baking paper. Place the baking paper, circle side down, on a baking tray. Draw a 18cm circle on another piece of baking paper and then draw a 10cm circle in the centre of that. Turn upside down. Set aside.
Add your egg whites into a large mixing bowl. Use an electric hand mixer to whip them to soft peaks. Then add the sugar 1 tbsp at a time until it’s all incorporated. Adding it slowly will allow it to dissolve into the egg mixture.
Continue whipping on high speed until the meringue becomes thick and glossy.
Add the sifted corn flour and white vinegar and mix for 30 seconds. Scrape down the bowl and mix for another 30 seconds.
Add one spatula of the meringue into a small bowl. Add yellow food gel and fold in using a spoon until evenly coloured.
Add the yellow meringue and some white meringue into two separate piping bags fitted with an open star tip.
Dab each corner of both baking trays with meringue mixture and stick the baking paper to the baking tray.
Pipe a ring of little meringue blobs on top of the baking paper with the donut shape. Set aside.
Spoon the rest of the meringue mixture onto the baking tray with the circle. Use a spatula to shape into a circle.
Place both trays in the oven and turn temp down to 120C. Bake for 1 hour and allow to cool in the oven. DO NOT OPEN THE OVEN at any moment!!! Otherwise your pavlova will collapse.
For the Passionfruit custard, whisk the egg yolks, passionfruit syrup, milk, vanilla and sugar together. Microwave for 1 minute at a time, whisking each time until mixture thickens. Allow to cool completely.
Beat the cream and vanilla in a bowl until firm peaks form.
Place meringue base on a serving plate. Spread an even thin layer of passionfruit custard on top and then add cream on top. Top with the wreath and drizzle fresh passionfruit pulp over everything.
Store baked and plain pavlova in an airtight container for up to one day. Top with decorations the day it’s being served.