Description
A classic meringue dessert with a crisp exterior and soft, marshmallow-like interior, topped with whipped cream and festive fruits.
Ingredients
- 6 large egg whites
- 300g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 500ml double cream
- 1 tsp vanilla extract
- Mixed berries (strawberries, raspberries, blueberries)
- Mint sprigs for garnish
Instructions
- Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper and draw a 20cm circle on it.
- In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy.
- Gently fold in the cornflour and white vinegar.
- Spoon the meringue onto the prepared baking sheet, shaping it into a circle and creating a slight well in the center.
- Bake for 1 hour and 15 minutes, or until the meringue is crisp on the outside and sounds hollow when tapped. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- Whip the double cream with the vanilla extract until soft peaks form.
- Just before serving, spoon the whipped cream into the cooled meringue shell.
- Top with mixed berries and garnish with mint sprigs.
Notes
- Ensure your bowl and whisk are completely free of grease for best results.
- You can make the meringue shell a day in advance and store it in an airtight container at room temperature.
- Add other festive toppings like pomegranate seeds or chocolate shavings.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Australian