Classic Pavlova
A classic Pavlova features a crispy-chewy meringue base, topped with light whipped cream and an assortment of fresh fruits.
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Instructions
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Preheat the oven to 275 F (140 C). Line a baking sheet with foil and draw a 7-inch circle.
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Beat 4 room temperature egg whites until soft peaks form.
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Gradually add 1 cup caster sugar, beating continuously until stiff, glossy peaks develop.
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Gently fold in 1/2 tablespoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract.
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Spread the meringue mixture within the foil circle, creating a shallow well with higher edges.
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Bake for 1 hour 15 minutes, until the meringue is a very pale, pinkish eggshell color.
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Turn off the oven, leave the door ajar, and allow the meringue to cool completely inside.
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Whip 1/2 cup whipping cream, 1/2 teaspoon vanilla, and 1/2 cup confectioners' sugar until medium peaks form.
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Wash and slice the fruit; toss bananas with 1 tablespoon lemon juice if used.
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Transfer the cooled meringue to a plate. Spread whipped cream over it and arrange the prepared fruit on top. Garnish with mint if desired and serve immediately.