WorldDessertVegetarianGluten-Free

Pavlova

Prep
30 minutes
Total
1 hour
Serves
8
Jump to recipe

Ingredients

Units
  • 4 large egg whites, at room temperature
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch
  • 1½ cups heavy cream
  • 2 tablespoons powdered sugar
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 kiwi fruits, peeled and sliced
  • 2 tablespoons passion fruit pulp (optional)
  • Fresh mint leaves for garnish

Instructions

  1. 1

    Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.

  2. 2

    In a spotlessly clean bowl, whisk egg whites until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, whisking well after each addition until stiff, glossy peaks form and mixture feels smooth when rubbed between fingers.

  3. 3

    Gently fold in vanilla extract, white vinegar, and cornstarch until just combined.

  4. 4

    Spoon meringue onto the parchment paper within the circle, creating a shallow well in the center with slightly raised edges.

  5. 5

    Place in oven and immediately reduce temperature to 225°F (110°C). Bake for 1 hour 15 minutes until crisp on outside and pale cream colored.

  6. 6

    Turn off oven and let cool completely in oven with door slightly ajar, about 2 hours.

  7. 7

    Whip heavy cream and powdered sugar until soft peaks form. Spread over pavlova base.

  8. 8

    Arrange fresh berries and kiwi slices on top. Drizzle with passion fruit pulp if using.

  9. 9

    Garnish with mint leaves and serve immediately.

  10. 10

    "total_time": "1 hour",

  11. 11

    "prep_time": "30 minutes",