1

Preheat oven to 120°C. Lightly spray a large baking tray (a round pizza tray works best) with oil. On a sheet of baking paper the size of the tray, use a plate as a guide to draw a 23cm circle, then a 12cm circle inside it. Place the paper on the prepared tray, pencil-side-down.

2

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until it dissolves.

3

Using the pencil lines as a guide, scoop large spoonfuls of meringue onto the tray to form a wreath shape. Using the back of a spoon, slightly smooth the top of meringue, all the way around the centre. Bake for 1½ hours or until firm and dry to the touch. Turn off oven. Leave pavlova in oven, with door ajar, to cool.

4

Using a food processor, process the Frûche and ricotta until smooth. Carefully peel the paper away from pavlova and place the wreath on a serving plate. When ready to serve, spoon over the ricotta mixture. Decorate with the strawberries, passionfruit pulp and mint leaves.