Tai Pan Grill, The Marco Polo Hongkong Hotel

Ingredients

120g egg white

200g sugar

30g corn starch

10ml lemon juice

50g strawberries

40g kiwi fruit

30g blueberries

100g lychees, peeled and seeded

300ml fresh cream, whipped

100ml passion fruit coulis

Method

Beat the egg whites and half of the sugar in a blender until stiff.

Mix the rest of the sugar with the corn starch and add to the egg-white mixture.

Add the lemon juice.

Spoon the mixture in a baking tray and bake at 120 degrees Celsius for about 90 minutes.

Rest the Pavlova base until cool and cut it lengthwise.

Cover cake with cream and decorate with fruit and passion fruit coulis.

(Makes one cake)