Kiwi and Passion Fruit Pavlova

Ingredients

For 8 servings

• •322 g granulated sugar (11 1/4 ounces; 1 1/2 cups plus 1 1/2 tablespoons), divided
• •8 g (1 tablespoon) cornstarch
• •5 large egg whites (180 g; about 6 1/2 ounces), at room temperature
• •1 1/2 teaspoons white distilled vinegar
• •1 c. à café vanilla extract
• •80 g passion fruit pulp with seeds (2 3/4 ounces; 1/3 cup), fresh or thawed from frozen
• •3 medium kiwis (about 3 1/4 ounces; 90 g each), peeled and thinly sliced (about 1 1/2 cups)
• •1 1/2 cups (355 ml) heavy cream
• •18 g confectioners’ sugar (about 3/4 ounce; 2 tablespoons)

Method

1. 1.Adjust oven rack to middle position and preheat to 275°F (135°C). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside. In a medium bowl, whisk cornstarch and 1 1/2 cups (300 g; 10 1/2 ounces) sugar; set aside.
2. 2.In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer and a large bowl, beat egg whites on medium speed until light, fluffy, and soft peaks form, about 2 minutes. With the mixer still running on medium, slowly add sugar mixture, one tablespoon at a time, beating for 30 seconds after each addition. Continue beating until meringue is thick, glossy, and holds firm peaks when you lift the whisk, 8 to 12 minutes longer. Using a flexible spatula, scrape bottom and sides of the bowl. With the mixer running on medium speed, drizzle in vinegar and vanilla, and continue beating until fully incorporated.
3. 3.Scrape meringue onto center of prepared baking sheet. Using a flexible spatula or the back of a spoon, spread and smooth meringue from center outward into a 9-inch disc, creating a rim that is about 1/4-inch higher around the edges.
4. 4.Place in oven and immediately reduce temperature to 225°F (110°C). Bake until meringue is dry and pale beige, about 1 1/2 hours. Turn oven off and allow meringue to cool in the oven with the door closed, at least 2 hours and up to 16.
5. 5.To Assemble: In a small bowl, stir passion fruit pulp with 1 tablespoon (15 g; 1/2 ounce) sugar to combine. In another small bowl, stir kiwis and remaining 1 1/2 teaspoons (6 g) sugar. Let sit at room temperature for 30 minutes.
6. 6.In the clean bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat cream and confectioners’ sugar on medium speed until soft peaks form, 2 to 3 minutes.
7. 7.Carefully peel parchment away from bottom of meringue and transfer meringue to a cake stand or large platter. Spoon whipped cream into depression of the meringue, followed by the passion fruit pulp and kiwi slices. Serve immediately.