Ingredients
Scale
For the meringue base:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
For the topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruits of your choice (e.g., strawberries, kiwi, passion fruit, berries)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle as a guide. Flip the parchment paper over so the pencil or pen mark doesn’t transfer to the meringue.
- Prepare the Meringue:
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue until the meringue is glossy and stiff peaks form.
- Gently fold in the vinegar (or lemon juice), vanilla extract, and cornstarch until just combined.
- Shape the Meringue:
- Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide.
- Shape it into a nest with a slight depression in the center to hold the toppings later.
- Bake:
- Place the baking sheet in the preheated oven. Immediately reduce the oven temperature to 250°F (120°C).
- Bake for 1 hour and 15 minutes. The meringue should be crisp and dry on the outside.
- Turn off the oven, leave the door slightly ajar, and let the meringue cool completely inside. This gradual cooling helps prevent cracks.
- Prepare the Whipped Cream:
- In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be cautious not to overbeat.
- Assemble the Pavlova:
- Once the meringue is completely cool, transfer it to a serving plate.
- Gently spread the whipped cream over the center of the meringue.
- Arrange the fresh fruits on top of the whipped cream as desired.
- Serve:
- Slice the pavlova with a sharp knife and serve immediately.