Passion fruit pavlova

Put room-temperature egg whites in a very clean mixer bowl with no trace of fat.

Add the salt and cream of tartar; mix on medium-low with the whisk to break up the whites until foamy, opaque and gaining volume.

On medium, sprinkle in the granulated sugar slowly so it dissolves; keep whipping, increasing the speed slightly, until glossy and voluminous and at firm peaks.

Sift the confectioners' sugar over the meringue; mix on the lowest speed to incorporate, then beat on medium-high back to a firm peak that stands straight up like a bird's beak.

Beat in the vanilla extract briefly.

Line a lightly oiled springform pan with a parchment round and side strips, without greasing the parchment.

Dollop about two-thirds of the meringue into the center, work it to the sides to eliminate air pockets, and scrape the rest on top.

Make deep divots, swooshes and craters across the surface with a big spoon, deeper than seems needed since the meringue puffs and loses definition.

Bake in an oven preheated to 200 (said as 'super low') for 2 to 2 and a half hours until it dries out; this one came out at about 2 hours 15 to 17 minutes.

Scoop out the passion fruit seeds and pulp, remove stringy bits, and sweeten lightly with agave to taste, keeping it tart; refrigerate.

It is done when matte all over, with a shell over soft bouncy meringue when the valleys are pressed, and the parchment starts to release. Cool.

Whip the heavy cream, creme fraiche and vanilla by hand in a large wide bowl to soft peaks, just before serving.

Spread the cream over the meringue with the same spoon and top with spoonfuls of the passion fruit right before serving.

Slice with a serrated knife, minding the parchment underneath.