Description
A light and airy meringue dessert with a crisp exterior and soft, marshmallowy interior, topped with fresh fruits.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar (or lemon juice)
- 1 teaspoon cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- Fresh fruits for topping (berries, kiwi, passionfruit, or whatever you love!)
- Mint leaves for garnish (optional)
Instructions
- Preheat the oven to 275°F (135°C).
- In a clean mixing bowl, whip egg whites until soft peaks form.
- Gradually add the granulated sugar, mixing until fully dissolved and glossy with stiff peaks.
- Fold in cornstarch and vinegar gently with a spatula.
- Line a baking tray with parchment paper, tracing an 8-inch circle.
- Spoon the meringue mixture onto the circle, creating a slight well in the center.
- Bake for about 1 hour until dry and crisp.
- Turn off the oven and crack the door, letting the Pavlova cool completely inside.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Once cooled, transfer the Pavlova to a serving platter, fill with whipped cream, and top with fresh fruits and mint leaves.
Notes
For best results, use room temperature egg whites and seasonal fruits for optimal flavor. You can make the Pavlova base a day ahead.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand/Australian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg