Blood Orange and Passionfruit Pavlova

If you’re offered pudding in my house, there is a very high probability that it will be a pavlova. I am always ready to whisk up egg whites and bake them into crisp-edged, tender-bellied meringue, to be topped with softly whipped cream and sharp fruit.

I will, on occasion, forgo the fruit – for example in my cappuccino pavlova, where I add coffee to the meringue, and just a dusting of cocoa to the cream, or my lemon pavlova, which calls for curd, cream and toasted flaked almonds – b