Pavlova Recipe
A light and airy dessert featuring a crunchy meringue base topped with whipped cream and fresh berries, perfect for any occasion.
Ingredients
- 325 g Granulated Sugar
- 6 large Fresh Eggs
- 1 teaspoon Cornstarch
- 2 teaspoons White Vinegar
- 240 g Heavy Whipping Cream
- 2 tablespoons Icing Sugar
- 0.5 teaspoon Natural Vanilla Extract
Fruit Toppings
- 250 g Gariguette Strawberries
- 125 g Raspberries
- 100 g Blueberries
- 70 g Gooseberries or Other Fruits Optional
Instructions
- Preheat the oven to 190°C.
- Mix the powdered sugar finely and spread it on a baking sheet lined with parchment paper.
- Bake for 5 minutes, then allow it to cool.
- Lower the oven to 120°C and prepare another baking sheet with parchment paper, drawing a 20 cm diameter circle.
- Separate the egg whites from the yolks.
- Whip the whites until frothy, gradually adding the cooled sugar until the mixture is thick and shiny.
- Mix vinegar and cornstarch together, then fold into the meringue.
- Place the meringue in the center of the drawn circle on the parchment, smoothing it out and slightly hollowing the top.
- Bake for 1 hour and 45 minutes at 110°C.
- Allow it to cool in the oven for 2 hours with the door closed to maintain its shape and texture.
- Whip the chilled cream until soft peaks form.
- Add the icing sugar and vanilla, blending until combined.
- Place the cooled meringue on a platter, top with whipped cream, and decorate with the assorted fruits.
- Serve immediately for best texture.
Notes
- Use a clean, grease-free bowl and ensure no yolk is present in the egg whites.
- Allow the meringue to cool patiently to avoid cracking.
- Prepare fruits in advance and stop whipping cream as soon as soft peaks form.
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 80mgFiber: 1gSugar: 30g
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