Pavlova with passionfruit and caramelized honey mousse

Using a cake pan, trace a 20cm circle on a piece of baking paper. Turn over so the circle is on the underside and use to line a large baking tray.

Whisk the egg whites and cream of tartar in a mixer until soft peaks are formed. With the mixers running, add a tablespoon of sugar every 30 seconds and continue whisking until well incorporated.

Whisk for a further 8-10 minutes until the mixture is thick and glossy. Once the sugar has fully dissolved, add the cornflour followed by the vinegar and continue to whisk to combine.

Spoon the meringue onto the prepared tray. Use a palette knife to smooth the sides and top. Once smooth, drag the sides of the meringue from the bottom upwards into peaks.

Place the pavlova in the oven and reduce the temperature to 100°C. Bake for 1 hour 30 minutes, then turn off the heat and let the pavlova cool in the oven for a minimum of 4 hours (or until cooled completely).

Begin making the mousse by placing honey in a medium saucepan over medium-high heat. Mix the honey in the pan frequently for 5-6 minutes until the honey begins to caramelise. Stir in passionfruit pulp, remove from heat and add 125ml of warm thickened cream.

Squeeze the excess water from the soaked gelatine leaves. Stir them into the cream mixture until melted and combined. Cool the mixture to room temperature, then lightly beat to loosen. Whisk the remaining 600ml cream to stiff peaks and fold it through the passionfruit mixture. Chill to set for 2-3 hours.

When you are ready to serve, lightly whisk the mousse to loosen. Place the pavlova on a serving platter, spoon over the mousse and drizzle with extra passionfruit to serve.