Classic Pavlova

 

Prep: 20 mins Cook: 75 mins Cool: 60 mins Total: 2 hrs 35 mins

Servings: 4 to 6 servings

“Pavlova looks like a dessert that would be complicated to make but is far from it. It requires just a few simple ingredients and some time, most of which is hands off. After the meringue is baked, just add some whipped cream and fresh fruit and you’ll have a beautiful and memorable dessert.

Ingredients

For Meringue Shell:

4 large egg whites, room temperature

1 cup caster sugar (also known as castor sugar, berry sugar, or superfine sugar)

1/2 tablespoon cornstarch

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

For the Whipped Cream

1/2 cup whipping cream

1/2 teaspoon pure vanilla extract

1/2 cup confectioners' sugar (also known as icing sugar)

For the Fruit Garnish:

2 cups whole berries, or sliced fresh fruit of choice such as strawberries, kiwi fruit, passion fruit, and bananas

1 tablespoon freshly squeezed lemon juice, optional

Fresh mint sprigs, optional

Directions

Make the Meringue Shell

Gather the ingredients. Position a rack in the center of the oven and heat to 275 F/140 C.

Line a baking sheet with foil. Using a bowl as a guide, draw a 7-inch circle on the foil with the blunt edge of a knife without tearing the foil. Set aside.

In a clean, medium metal bowl or in a clean stand mixer fitted with a clean whisk attachment, beat 4 large egg whites (at room temperature) on medium speed until the whites form soft peaks.

Gently sprinkle 1 cup caster sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff, glossy peaks.

Sprinkle 1/2 tablespoon cornstarch and 1 teaspoon white vinegar on the meringue and fold in gently with a plastic spatula.

Gently fold 1 teaspoon pure vanilla extract into the mixture.

Spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center, so you have a shallow well in the middle.

Bake the meringue until it turns a very pale, pinkish eggshell color, about 1 hour and 15 minutes.

Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.

 

Make the Whipped Cream

Gather the ingredients. In a bowl, whip 1/2 cup whipping cream with 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar until it forms medium peaks. Set aside.

 

Prepare the Fruit

Wash and slice (if necessary) the fruit.

If using bananas, toss with 1 tablespoon freshly squeezed lemon juice to prevent browning.

 

Assemble the Pavlova

Gently spread the whipped cream over the top of the cooled meringue with a spatula.

Arrange the fruit on top. Garnish with fresh mint sprigs, if desired. Serve immediately and enjoy.