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Pavlova

A crispy meringue shell with a soft, marshmallowy center, topped with whipped cream and fresh seasonal fruit. Light, ethereal, and stunning.

SnackAustralianMedium

20 min

Prep

1 hr

Cook

3 hr 20 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 250F. Line a baking sheet with parchment and draw an 8-inch circle as a guide. Beat egg whites until soft peaks form, then gradually add sugar a tablespoon at a time, beating until stiff and glossy.

Tip: Add the sugar slowly. Rushing this step means grainy meringue. Each addition should be fully dissolved before the next.

Fold in vinegar, cornstarch, and vanilla. Mound the meringue onto the parchment circle, creating a slight well in the center and building up the edges.

Bake for 1 hour until the outside is dry and firm. Turn off the oven and leave the pavlova inside with the door cracked for 2 hours to cool slowly. This prevents cracking.

Whip cream with powdered sugar. Pile onto the cooled meringue and top with fresh fruit. Serve immediately.

Nutrition per Serving

250kcal

Calories

Protein

34g

Carbs

12g

Fat

Fiber

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Pavlova

Ingredients

Instructions

Nutrition per Serving

Tags

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