Passion Fruit & Lemon Pavlova

Preheat the oven to 140°C/275F/Gas Mark 1. Line a baking sheet with baking parchment and draw a 23cm/9inch diameter circle onto it.

Whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Fold in the cornflour, lemon juice and zest.

Spoon the meringue onto the circle on the baking parchment. Form the sides of the meringue into peaks.

Place into 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 1-2 days. It can also be frozen for up to 1 month.

To assemble the pavlova, whip the double cream until thick, then mix with the yogurt, lemon juice and icing sugar. Spoon the mixture onto the meringue.

Cut the passion fruit in half and scoop out the pulp. Spoon over the yogurt. Place slices of the tropical fruit over the top of the passion fruit. Serve immediately.