4 egg whites

240g caster sugar

21/2 tsp cornflour

1 tsp white vinegar

1 lime, finely grated rind 50g coconut flakes 500g crème fraîche

25g pure icing sugar, sieved

Passionfruit jam:

260g passionfruit pulp (about 6-8 passionfruits)

140g caster sugar

1 juice lime

vanilla bean, seeds scraped

tsp shredded coconut, toasted

1. Preheat oven to 120°C. Lightly grease a baking tray and line with baking paper.

2. Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar and whisk until stiff and glossy. Fold in cornflour, vinegar, lime rind and coconut. Spoon onto baking tray in a 22cm- diameter pile, forming high sides.

3. Bake until crisp on the outside, but not coloured (11/2-2 hours), turn off oven and cool completely in oven (3-4 hours or overnight if you prefer).

4. For the passionfruit jam, process passionfruit in a food processor to crack seeds, strain into a saucepan and return a third of the seeds to the juice. Add sugar and vanilla seeds and stir over
medium-high heat to dissolve sugar, bring to the boil and cook until jammy (6-8 minutes).

5. Remove from heat, stir in lime juice, then refrigerate until cooled and set (1-2 hours). Passionfruit jam will keep refrigerated for a week.

6. Whisk crème fraîche and icing sugar in a bowl to soft peaks, fold in a third of the passionfruit jam, then pile onto pavlova shell.

7. To serve, top with remaining passionfruit jam and toasted coconut.