Description
Delightful pavlova dances between crisp meringue and cloud-like marshmallow texture, celebrating sweet simplicity with fresh berries. Summer dessert magic brings elegant Australian-inspired charm straight to home kitchens, inviting delicious adventure on every delicate plate.
Ingredients
Scale
Main Ingredients:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 12 cups fresh fruit (strawberries, raspberries, kiwi, passion fruit, or blueberries)
- 1 cup (240 ml) heavy whipping cream
Stabilizing and Flavoring Ingredients:
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare a baking sheet by covering it with parchment paper, carefully sketching a 7-inch circular template and then inverting the paper to prevent direct contact with pencil markings.
- Whisk egg whites in a pristine, grease-free mixing bowl until soft peaks form, gradually introducing sugar while continuously beating to create a glossy, voluminous meringue.
- Gently fold cornstarch, white vinegar, and vanilla extract into the meringue, using delicate sweeping motions to maintain the mixture’s airy structure.
- Transfer the meringue onto the prepared parchment paper, shaping it into a circular disk with slightly raised edges, creating a shallow well in the center for future toppings.
- Position the meringue in the preheated oven, reducing temperature to the lowest setting and allowing it to bake slowly, developing a crisp exterior while maintaining a marshmallow-like interior.
- After baking, turn off the oven and leave the pavlova inside to cool completely, preventing sudden temperature changes that might cause cracking.
- Once cooled, carefully transfer the meringue to a serving platter and generously crown with softly whipped cream and an assortment of fresh seasonal fruits.
- Just before serving, dust the pavlova with a light sprinkle of powdered sugar, enhancing its visual appeal and adding a subtle sweetness.
Notes
- Achieve glossy, stiff peaks by ensuring your mixing bowl and whisk are completely grease-free, which helps meringue form perfectly.
- Separate egg whites carefully at room temperature for maximum volume and stability when whipping.
- Use white sugar for the cleanest, brightest meringue appearance and avoid adding sugar too quickly to prevent deflating the egg whites.
- Test meringue readiness by rubbing a small amount between your fingers – it should feel smooth without graininess, indicating sugar has fully dissolved.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 28 g
- Sodium: 20 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg