| Prep Time | 20 minutes |
| Cook Time | 1 1/2 hours |
| Servings |
12 people
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Ingredients
Meringue
- 5 oz egg whites, room temperature
- 1 cup castor sugar
- 1 tbsp cornstarch
- 1 tsp white vinegar
Whipped Cream
- 1 cup heavy cream
- 6 tbsp powdered sugar
- 1 tsp vanilla extract
Ingredients
Meringue
Whipped Cream
|
|
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Using a stand mixer and the whisk attachment beat eggs until soft peaks. Add sugar 1 tbsp at a time while the mixer is still running.
- Beat until thick and glossy. Check the meringue by rubbing a little bit of it with two fingers. If it is gritty, mix some more. If it is smooth, it means it is ready.
- Sift the cornstarch. Sprinkle the cornstarch and the white vinegar and beat again until it is stiff, white, and glossy.
- Put a base of a springform pan on a large baking sheet. Dab a little bit of the meringue on each corner of the pan. Put parchment paper on top.
- Put the mixture on top of the springform base and shape into a dome. The height should be about 2 inches high.
- Flatten the middle par to the meringue. Gently put in the oven and turn down the temperature to 210 degrees Fahrenheit.
- Bake for 1 1/2 hours. Turn off the oven, leave the oven door closed, and leave the pavlova in the oven overnight.
Whipped Cream
- Using a stand mixer and the whisk attachment, place heavy cream, sugar and vanilla extract in the bowl.
- Mix until cream is stiff. Be careful not to overbeat.
Assembly
- Put the meringue on a serving plate. Put whipped cream in the middle of the meringue and add fresh fruit on top of the whipped cream.
Recipe Notes
Adapted from : Recipe Tin Eats
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