Light, airy, and crisp on the outside with a soft marshmallow-like center, this Pavlova recipe is topped with whipped cream and fresh fruits. A perfect showstopper dessert for any celebration or dinner party.
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-8 inch circle in the center as a guide.
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed. Continue until the mixture is glossy and stiff peaks form.
Gently fold in the cornstarch, vinegar, and vanilla extract. Be careful not to deflate the mixture.
Spoon the mixture onto the parchment-lined tray, staying within the circle. Use a spatula to smooth the sides and create a slight well in the center for the toppings.
Place in the oven and bake for 60 minutes. Do not open the oven door while baking. After baking, turn off the oven and let the meringue cool inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Beat the heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
Just before serving, top the cooled Pavlova with whipped cream and arrange the fresh fruits on top. Serve immediately.
Drink: Moscato d’Asti, Champagne, or a floral tea like jasmine or chamomile.
Serve With: Light lemon sorbet, or on its own as a centerpiece dessert.
8 servings