Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 150C/fan 130C/gas 2. Use a pen to draw around a dinner plate on a piece of baking paper, then turn the paper over and use it to line a baking tray.
Put the egg whites into a large, clean bowl and use electric beaters to whisk until light and fluffy. Gradually add the caster sugar 1 tbsp at a time, whisking as you go, until the mixture holds stiff peaks, and is shiny and glossy. Carefully whisk in the cornflour and white wine vinegar.
Spoon onto the baking paper in a circle shape, using the template as a guide. Make a large dip in the middle. Put in the oven and turn down the heat to 140C/fan 120C/gas 1. Bake for 1 hour 50 minutes, then turn off the heat and let the pavlova cool in the oven with the door ajar for 1 hour. Remove from the oven and cool completely.
Put the cream into a bowl with the icing sugar and vanilla, and whip to soft peaks.
Put the lemon curd in a small bowl, then put a sieve above it. Scoop the pulp from four of the passion fruits into the sieve and use a spoon to push it through, leaving the seeds behind. Stir to combine.
Melt the white chocolate in a heatproof bowl in short blasts in the microwave, gently stirring between each blast, or over a bowl of gently simmering water. Cool slightly.
To assemble, put the pavlova onto a serving plate, then spoon over the whipped cream. Drizzle the lemon and passion fruit curd all over, followed by the melted white chocolate. Finish by scooping out the pulp of the remaining two passion fruits and scatter over the pavlova.