New Zealand Pavlova with Peak-Season Berries and Passion Fruit Curd

Heat the oven to 300F and draw a 9-inch circle on a sheet of parchment; flip it ink-side down on a baking tray.

Serves 8

Ingredients

• 6 large egg whites, at room temperature
• 1 1/2 cups superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 3 cups mixed farmers-market berries (raspberries, blackberries, sliced strawberries)
• Pulp of 4 fresh passion fruit
• 2 tablespoons passion fruit curd or lemon curd
• Mint leaves, to finish

Instructions

1. Heat the oven to 300F and draw a 9-inch circle on a sheet of parchment; flip it ink-side down on a baking tray.
2. Beat the egg whites on medium until they hold soft peaks, then add the superfine sugar one tablespoon at a time, beating well between additions. Adding it slowly is what gives you a glossy, stable meringue instead of a weeping one.
3. Keep beating until the mixture is thick, shiny and no longer feels gritty when you rub a little between your fingers — usually 8 to 10 minutes in total.
4. Fold in the cornstarch, vinegar and vanilla with a spatula. The cornstarch and acid together are what create the marshmallow centre that separates a pavlova from a plain meringue.
5. Pile the meringue onto the circle and shape it into a round with slightly raised sides and a shallow well in the middle.
6. Bake for 75 minutes, then turn the oven off and leave the pavlova inside with the door closed until completely cool, at least 3 hours or overnight. Cooling it slowly prevents the cracks that come from a sudden temperature drop.
7. Whip the cream with the powdered sugar to soft peaks and spoon it into the well of the cooled shell.
8. Pile on the berries, spoon over the passion fruit pulp and ribbons of curd, finish with mint, and serve within the hour while the shell is still crisp.
9. New Zealand and Australia have argued over the pavlova's birthplace for the better part of a century, and the recorded evidence tilts toward a 1920s Wellington hotel kitchen — though the argument is really part of the pleasure. What is not in dispute is the fruit: this is a summer dessert, built for the weeks when berries are cheap and passion fruit wrinkles on the vine, and it looks best assembled quickly and slightly imperfectly.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 4g
• Fat: 17g
• Carbohydrates: 57g
• Fiber: 4g
• Sugar: 52g
• Sodium: 60mg