Ingredients
Scale
- 4 large egg whites
- 200g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh fruits (strawberries, blueberries, kiwi, passion fruit, or your favorites)
Instructions
- Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper and draw a 20cm circle as a guide.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks develop.
- Gently fold in vanilla extract, vinegar, and cornstarch.
- Spread the meringue mixture onto the prepared circle, smoothing the sides and top.
- Bake for 1 hour, then turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Before serving, spread the whipped cream over the cooled meringue and top with an assortment of fresh fruits.
Notes
- Ensure egg whites are at room temperature for best volume.
- Use fresh, ripe fruits for vibrant flavor and color.
- Serve immediately for best texture, or store the assembled pavlova in the fridge for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Baking, Whipping, Assembling
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 320 Kcal
- Sugar: 40g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Fifty-eight grams
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg