Description
A classic pavlova featuring a crisp meringue shell with a marshmallow-soft center, topped with vanilla-infused whipped cream and a medley of fresh seasonal berries and fruit.
Ingredients
Units
Scale
- 200g egg whites (room temperature)
- 350g fine sugar
- Pinch of salt
- 3 tsp cornstarch
- 1 tsp white wine vinegar
- 400g cold whipping cream
- Seeds from 1 vanilla bean
- Fresh berries and fruits to taste (e.g., strawberries, raspberries, red currants, passion fruit, kiwi)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment and trace a 20cm (8-inch) circle as a guide.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch and vinegar until just combined.
- Spoon meringue onto the parchment within the circle, shaping into a dome with a shallow hollow center.
- Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with door slightly ajar.
- Whip the cream with vanilla seeds until soft peaks form.
- Top the cooled meringue with whipped cream and arrange fresh fruits and berries generously over the top.
- Serve immediately for the best contrast of textures.
Notes
- Ensure your mixing bowl is completely grease-free for best meringue volume.
- Use superfine sugar for easier dissolution in egg whites.
- Cool meringue in the oven to prevent cracking from sudden temperature change.
- Prepare just before serving to preserve the crisp shell.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 32g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
