Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Assorted fresh fruits (strawberries, blueberries, kiwi, etc.)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
- Whisk egg whites until soft peaks form. Gradually add sugar, beating until glossy and stiff peaks form.
- Fold in vanilla, vinegar, and cornstarch gently. Spoon or pipe the meringue onto the prepared circle on the baking sheet.
- Bake for 1 hour, then turn off oven and let meringue cool completely inside.
- Whip heavy cream with powdered sugar until stiff peaks form. Spread over cooled meringue or pipe for decorative effect.
- Top with a generous amount of assorted fresh fruits and garnish with mint if desired.
Notes
- Use fresh eggs for best meringue stability.
- Store the pavlova in a cool, dry place and assemble just before serving to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Baking, Whipping, Assembling
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg