Pavlova

Pavlova is an elegant and airy meringue dessert, crisp on the outside and soft on the inside, topped with rich whipped cream and fresh fruits.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 8 servings

Course: Dessert

Cuisine: Australian, New Zealand

Calories: 350

Ingredients Method Notes

Ingredients

For the Meringue

4 large large egg whites Room temperature for best results.
1 cup caster sugar 200g, to add the perfect sweetness.
1 tsp vanilla extract For aromatic flavor.
1 tsp white vinegar To stabilize the meringue.
1 tbsp cornstarch Adds to the creamy interior.

For the Topping

1.5 cups heavy cream Whipped into luscious clouds.
2 tbsp powdered sugar For sweetness in the cream.
1 tsp vanilla extract To intensify flavor.
to taste fresh fruits (kiwi, strawberries, passion fruit, or berries) For topping.

Method

Preparation

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches wide on it.
In a clean, dry bowl, whisk the egg whites using an electric mixer until stiff peaks form. Gradually add the caster sugar and mix until the meringue acquires a glossy sheen.
Carefully fold in the vanilla extract, white vinegar, and cornstarch until just combined.
Spoon the meringue mixture onto the parchment, using the circle as your guide, and create a well in the center.

Baking

Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes until crisp on the outside and soft on the inside. Keep the oven door slightly ajar during baking.

Topping

While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the meringue has cooled, transfer it to a platter, top with whipped cream, and arrange fresh fruits on top.

Notes

Ensure all equipment is clean and free from grease to achieve stiff peaks. Consider adding a pinch of salt to the egg whites for flavor. Serve immediately for the best texture.