“This gorgeous pud is a celebration of the Southern hemisphere. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party. If you can't get hold of tamarillos, you could try swapping in peeled and sliced kiwi fruit instead. ”
Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
Whisk the egg whites with a pinch of sea salt salt using an electric mixer, until soft peaks form, then add the sugar 1 tablespoon at a time until fully incorporated, the mixture is glossy and firm peaks form.
Fold the vinegar into the meringue mix, then spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 hour. When the meringue is crisp, turn off the oven and leave the meringue in the oven until completely cool.
Whisk the double cream by hand, just until it forms soft peaks. Peel and slice the pineapple and bananas, then peel and quarter the tamarillos.
When the meringue is cooled, spread over the whipped cream and top with the cut fruit. Halve the passion fruits and scoop the pulp over the pavlova.