A classic Pavlova recipe featuring a crisp meringue base topped with whipped cream and fresh fruits, perfect for a light and elegant dessert.
Total Time:1 hour 35 minutes
Yield:8 servings
Ingredients
Meringue
4 egg whites
1 cup granulated sugar
1 tsp vanilla extract
1 tsp white vinegar
2 tsp cornstarch
Topping
1 cup heavy cream
2 tbsp powdered sugar
1 cup fresh fruits (kiwi, strawberries, blueberries, etc.)
Instructions
Preheat the oven: Preheat your oven to 250°F. Line a baking sheet with parchment paper and draw a 9-inch circle on the paper.
Beat egg whites: In a large bowl, beat the egg whites until soft peaks form. This ensures the meringue will be light and airy.
Add sugar gradually: Gradually add the granulated sugar one tablespoon at a time, beating well after each addition until the mixture is glossy and stiff peaks form.
Incorporate vanilla, vinegar, and cornstarch: Beat in the vanilla extract, white vinegar, and cornstarch to stabilize the meringue and provide the characteristic texture.
Shape the meringue: Spoon the meringue onto the parchment paper inside the drawn circle, spreading it evenly and creating a slight indentation in the center for the toppings.
Bake the meringue: Bake in the preheated oven for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringue inside with the door slightly open to cool completely. This prevents cracking.
Whip the cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form for a light and fluffy topping.
Assemble and serve: Once the meringue is fully cooled, top it with the whipped cream and arrange fresh fruits on top. Serve immediately for optimal texture.
Notes
Ensure egg whites are at room temperature before beating for better volume.
Use fresh, high-quality fruits to enhance flavor and presentation.
Do not open the oven door during the initial baking time to prevent collapse.
The meringue can be prepared a day ahead and stored in an airtight container.
If you prefer, use other fruits like peaches or passionfruit for variation.
