Passion fruit & lemon pavlova

Preheat the oven to 140ºC/275ºF/Gas mark 1. Line a baking sheet with baking parchment and draw a 23cm/9in diameter circle onto it.

Whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy, and then fold in the cornflour, lemon juice and zest. Spoon the meringue onto the circle of baking parchment taking care to form the sides of the meringue into peaks. Place the meringue in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight.

Once cool, gently peel off the baking parchment. (The meringue can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month). To assemble the pavlova, mix together the yogurt, lemon juice and icing sugar. Spoon the yogurt onto the meringue. Cut the passion fruit in half, and scoop out the pulp and juice. Spoon the yogurt over the meringue, drizzle over the passion fruit, and top with slices of tropical fruit.

Tip: The meringue can be prepared a day ahead and kept in an airtight container. Leftovers will keep until the following day.

(Suitable for vegetarians, gluten-free, wheat-free, nut-free, seed-free, soya-free).