Desert Pavlova
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp crust and soft, light inside, typically topped with whipped cream and a mix of fresh fruits. The contrast of textures and the combination of sweetness with the tartness of fruit make it a delightful treat.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Preheat your oven to 300°F (150°C).
Beat the egg whites with a mixer until soft peaks form. Gradually add the caster sugar, beating well until the meringue is glossy and stiff peaks form. Fold in the cornstarch, vinegar, and vanilla extract gently until well combined.
Line a baking tray with parchment paper. Draw a 7-inch circle on the paper as a guide. Spread the meringue inside the circle, shaping the edges slightly higher to form a crater.
Bake in the oven for about 1 hour, or until the meringue is crisp and dry. Turn off the oven and let the Pavlova cool completely inside, with the door slightly ajar.
Whip the heavy cream and powdered sugar until soft peaks form.
Carefully transfer the cooled Pavlova to a serving plate. Fill the top with the whipped cream. Arrange fresh fruit on top of the cream.
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