For the pavlova 200ml egg whites
12ml white wine vinegar
50ml boiling water
For the custard 7 egg yolks, beaten
1 vanilla pod
To serve Passion fruit
For the pavlova, whisk the egg whites, sugar and vinegar until stiff. Slowly whisk in the boiling water and continue whisking until thick and glossy. Spoon on to a lined baking sheet and bake at 120ºC for 40 minutes.
To make the custard, heat the milk and cream. Whisk the egg yolks, sugar and vanilla together to the ribbon stage. Beat the hot milk and cream into the egg yolks, sugar and vanilla. Return to the pan and heat gently until the mixture coats the back of a spoon. Cool.
To serve, put a blob of clotted cream on to the plate, arrange the sliced banana on top, spoon on a little custard and passion fruit, then lay the pavlova on top.