Pavlova
A cloud-like meringue base topped with velvety whipped cream and a vibrant medley of berries, perfect for festive gatherings and adaptable to seasonal fruits.
Ingrédients
Meringue Base
- 4 pieces egg whites (room temperature)
- 1 cup caster sugar (220g)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 tsp cornstarch
Topping
- 300 ml thickened cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
Decorations
- 1 cup mixed fresh berries (raspberries, strawberries, blueberries, red currants)
- 1 tbsp native citrus pearls (finger lime or desert lime)
- 1 tbsp macadamia nuts, finely ground
- Fresh mint leaves for garnish
- to taste icing sugar, for dusting
Instructions
Preparation
- Gather all your ingredients and equipment. Ensure your egg whites are at room temperature for the best results. Preheat your oven to 120°C (250°F) and line a tray with baking paper.
Making the Meringue
- In a clean bowl, whisk the egg whites using an electric mixer on a low speed until soft peaks form.
- Gradually add the caster sugar while continuing to mix until stiff peaks are achieved and the mixture is thick and glossy.
- Carefully fold in the cornstarch, vinegar, and vanilla extract into the egg white mixture, maintaining the airy texture.
- Spoon the meringue mixture onto the lined tray in a wreath shape, making a hollow center for toppings.
- Bake in the preheated oven for one hour, then turn off the oven and let the pavlova cool inside.
Finishing Touches
- While the meringue cools, whip the thickened cream with icing sugar and vanilla bean paste until soft peaks form.
- Once cool, assemble the pavlova by spooning the whipped cream into the hollow center.
- Decorate with mixed berries, citrus pearls, and finely ground macadamia nuts.
- Garnish with fresh mint leaves and dust with icing sugar before serving.
Notes
Pavlova is best enjoyed fresh. Store the meringue in an airtight container at room temperature and add toppings just before serving to avoid sogginess.