In the clean bowl of a stand mixer (or using electric beaters), whisk the egg whites on medium-high speed until firm peaks form. Meanwhile, in a small bowl mix the caster sugar and 1 ½ tsp of Lemon Myrtle together.
Reduce the speed of the mixer to medium and slowly add the sugar, one tablespoon at a time, allowing the sugar to dissolve between additions. Once all the sugar has been incorporated, add the white vinegar (or lemon juice) and whisk for a final 10 seconds.
Line two large baking trays with baking paper. Spoon some of the meringue onto one tray to form a circle approx. 30cm wide and 10cm tall. Smooth surface with a spatula. In a corner of the same tray, shape a small dollop of meringue into a cone shape approx. 10 cm wide.
In the bottom left corner of the second tray, create a meringue disc that is approx. 25cm wide and 10cm tall. Smooth surface with a spatula. In the top right corner of the tray, create a smaller disc approx. 20cm wide and 10cm tall. Smooth surface with a spatula.
Reduce oven temperature to 110°C fan forced.
Place the larger disc on the lowest rack of your oven, and the other on the upper rack. Bake for 30 minutes, then swap trays. Bake for a further 30 minutes.
Switch off oven. Place a wooden spoon in the oven door to keep it ajar. Allow to cool in the oven for at least 2 hours before removing.
To Make the Pavlova Topping
Beat cream until soft peaks form. Slice up the mango and peaches and set aside. In a small bowl, mix passionfruit pulp and Lemon Myrtle together.
To assemble pavlova, layer meringue disks on serving platter with whipped cream, sliced fruit and a drizzle of passionfruit pulp between each layer, finishing with the smallest meringue and a final drizzle of passionfruit pulp.
Recipe Note
You will need 2 large baking trays (approximately 40cm x 25cm each), plus baking paper.
Makes 3 meringue tiers plus an extra ‘crown’. To make one large meringue, add 30 minutes to the cooking time.
