Ingredients

• 6 egg whites
• 180g/6¼oz caster sugar
• 180g/6¼oz icing sugar
• 600ml/20fl oz double cream
• 150g/5½oz caster sugar
• 2 large lemons
• juice and zest only
• 4 passion fruit
• seeds removed
• 600ml/20fl oz double cream
• 10-15 passion fruit
• seeds removed
• lemon verbena leaves
• to decorate

Directions

• For the pavlova
• preheat the oven to 100C/80C Fan/Gas ¼ and line a large baking tray with baking parchment.
• Beat the egg whites with the caster sugar until stiff peaks form when the whisk is removed. Add the icing sugar and continue to beat for 4-6 minutes
• or until the mixture is smooth and shiny.
• Spoon the mixture onto the prepared baking tray creating a circle shape approximately 30cm/12in wide.
• Bake for 2 hours. Once cooked
• allow the pavlova to cool slightly before removing from the baking tray using a palette knife. Transfer to a cooling rack and set aside.
• For the passion fruit and lemon posset
• slowly bring the double cream and sugar to the boil in a large saucepan over a low heat
• stirring well to dissolve the sugar in the cream. Boil for 3 minutes
• then remove from the heat and set aside to cool.
• Once the cream mixture has cooled
• whisk in the lemon juice
• zest and passion fruit juice and seeds. Pour the posset mixture into a glass bowl and chill in the fridge for at least 3 hours.
• Whip the double cream until soft peaks form when the whisk is removed. Fold the posset into the cream (you can leave streaks of posset if desired).
• To serve
• spoon the cream and posset mixture on the top of the pavlova and decorate with the passion fruit seeds and lemon verbena.