Pavlova

Ingredients

For the Meringue Base

• 6 large egg whites (at room temperature, strictly free of egg yolk)
• 1½ cups (300g) superfine granulated sugar (caster sugar works best for smooth dissolving)
• 1 tbsp cornstarch
• 1½ tsp white vinegar (or fresh lemon juice)
• 1 tsp pure vanilla extract

For the Topping

• 1½ cups (360ml) heavy whipping cream (chilled)
• 2 tbsp powdered sugar (confectioners’ sugar)
• 1 tsp vanilla bean paste or pure vanilla extract
• 3 cups fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
• Fresh mint leaves (for garnish, optional)
• Passion fruit pulp (optional drizzle)

Instructions

1. Preheat your oven to 250°F (120°C) or 230°F (110°C) for fan-forced . Line a large baking sheet with parchment paper. Use an 8-inch (20cm) cake pan or plate to trace a circle on the paper with a pencil, then flip the paper over so the pencil mark doesn’t touch the batter.
2. In a clean, dry glass or metal bowl, beat the 6 egg whites using a stand mixer fitted with the whisk attachment on medium-high speed. Beat for about 2 to 3 minutes until soft peaks form (when you lift the whisk, the peak droops slightly).
3. Keep the mixer running on medium-high speed and add the superfine sugar one tablespoon at a time , allowing about 15–20 seconds between each addition. Once all sugar is added, whip on high speed for 4–5 minutes until the meringue is thick, glossy, and holding stiff peaks.
4. Test: Rub a small amount of meringue between your fingers; it should feel completely smooth, not gritty.
5. Sprinkle the cornstarch, white vinegar, and vanilla extract over the meringue. Using a rubber spatula, gently fold everything together in slow sweeping motions until just combined.
6. Spoon the meringue onto the traced circle on your parchment paper. Use an offset spatula to shape it into a round mound about 8 inches in diameter. Gently smooth the sides upward to create height, and make a slight dip or bowl shape in the top center to hold the cream and fruit later.
7. Place the baking sheet in the center rack of the oven. Immediately lower the temperature to 230°F (110°C) if using a standard oven. Bake uninterrupted for 1 hour and 15 minutes. The exterior should look pale cream and feel dry and crisp to the touch. Do not open the oven door while baking.
8. Turn off the oven completely. Prop the oven door open slightly using a wooden spoon handle and let the Pavlova cool inside for at least 2 hours (or overnight). This gradual temperature drop prevents the meringue shell from cracking or collapsing.
9. When ready to serve, whip the chilled heavy cream, powdered sugar, and vanilla together on medium speed until soft-to-medium peaks form. Carefully transfer the cooled Pavlova shell to a serving platter. Fill the top crater with whipped cream, pile high with fresh berries, and drizzle with passion fruit pulp or fresh mint leaves.

Nutrition

Calories: 285 kcal — · Protein: 4 g 8% · Fat: 16 g 21% · Carbohydrates: 33 g 12% Dietary · Saturated Fat: 10 g 50% · Fiber: 2 g 7% · Sugar: 29 g — · Sodium: 65 mg 3%