Ingredients:

  • 4 large egg whites (120 ml), room temperature
  • 1/4 teaspoon cream of tartar (1 gram)
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) white vinegar or lemon juice
  • 1 tablespoon (10 grams) cornstarch
  • 1 1/2 cups (360 ml) heavy whipping cream, chilled
  • 2 tablespoons (25 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cups (approximately 300g) mixed fresh fruit (e.g., berries, kiwi, passionfruit), prepared

Instructions:

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Tip: Make sure there is no trace of fat from the egg yolks, otherwise the meringe won't get peaks.
  3. Slowly add granulated sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Important: The sugar must be fully dissolved.
  4. Gently fold in vanilla extract, white vinegar (or lemon juice), and cornstarch.
  5. Spoon or pipe the meringue onto the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Create a shallow well in the center for the toppings.
  6. Bake for 60-75 minutes, or until the meringue is crisp on the outside and still slightly soft in the center. Cue: You should be able to tap it and it sounds hollow.
  7. Turn off the oven and allow the meringue to cool completely inside the oven with the door slightly ajar (prop it open with a wooden spoon). This prevents cracking.
  8. While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid over-whipping!
  9. Gently transfer the cooled meringue to a serving plate. Top with whipped cream and fresh fruit.
  10. Pavlova is best served soon after assembly to prevent the meringue from softening.