Summer Fruit Pavlova To make passion fruit pur�e, halve fruits and scoop out flesh; mash in a processor or blender. INGREDIENTS: MERINGUES 1 cup Egg whites (8-10) 21/2 cups Granulated sugar 3/4 cup Water PASSION FRUIT CREAM 1 cup Heavy whipping cream 1/4 cup Passion fruit pur�e (3-6 passion fruits) 2 tablespoons Granulated sugar Pinch salt 4 cups Mixed berries (blueberries, blackberries, raspberries and strawberries) 1/4 cup Granulated sugar DIRECTIONS: 1.Line a large baking sheet with parchment paper (available in cookware stores). Preheat oven to 100�. 2.To make meringues, place egg whites in a clean, grease-free electric mixer bowl with whisk attachment; set aside. In a heavy-bottomed stainless steel or copper pan, mix sugar and water together. Wash down any sugar crystals on sides of pan with a pastry brush dipped in water. Set pan over medium heat and simmer until all sugar crystals dissolve. Raise heat to high and cook until syrup reaches soft ball stage (240�); test with a candy thermometer. Remove from heat. 3.Turn on mixer and beat egg whites until they begin to froth. Slowly, carefully, pour the hot sugar syrup into egg whites, keeping motor running. Continue until all the syrup is used and whites hold stiff peaks. Transfer whites to a pastry bag with a #8 (3/8") plain piping tip. Pipe out sixteen 3-by-2 ovals onto paper-lined baking sheet. Transfer to oven and bake for about 2 hours (the low temperature "dries" meringues without browning); meringues should be hard and crispy on the outside and chewy in the middle. Let meringues cool, then store in an airtight tin until ready to serve (up to several days). 4.To make passion fruit cream, beat whipping cream, fruit pur�e, 2 tablespoons sugar, and pinch salt to medium-soft peaks. In a separate bowl, combine berries and * cup sugar. To assemble pavlovas, place a meringue disk on each plate. Top with about * cup of berries, then with two heaping tablespoons of passion fruit cream. Put another meringue disk on top of cream, then spoon additional berries over and around pavlova for garnish. Serves 8.