Tropical Fruit Pavlova (ทรอปิคอลฟรุตพัฟโลวา)

1.Preheat the convection oven to 130°C. Prepare a baking tray lined with parchment paper.

2.Whisk egg whites with vinegar until frothy. Gradually add sugar, one tablespoon at a time, and continue whisking until the mixture is thick, glossy, and the sugar has dissolved completely.

3.Fold in the cornflour using a rubber spatula, then spread the mixture onto the prepared baking tray into a large circular disc, about 8-9 inches in diameter. Bake for 1 hour and 15 minutes. Once done, turn off the heat, slightly open the oven door, and let the pavlova cool in the oven for another 2 hours.

4.Prepare tropical fruit curd by whisking together egg yolks, sugar, Sunquick mixed fruit juice, and water in a saucepan. Heat over low heat and cook, stirring constantly until the mixture thickens. Once it starts to boil, remove it from the heat immediately. Add the cubed butter and stir until melted.

5.Chill curd over an ice bath, cover with plastic wrap directly on the surface, and store in the refrigerator.

6.To serve, place the pavlova on a serving plate, top with the chilled tropical fruit curd, whipped cream, and fruit cocktail.