Time: 2 hours
INGREDIENTS:
For the Meringue Base:
4 large egg whites, at room temperature
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
For the Topping:
1 cup heavy cream, chilled
1 tablespoon powdered sugar
Fresh fruits (such as strawberries, kiwi, passion fruit, berries, or mango), sliced or diced
Mint leaves for garnish (optional)
Serves: 8 People
INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Make the Meringue Base:
In a clean, dry mixing bowl, beat the egg whites on high speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
Gently fold in the cornstarch, white vinegar or lemon juice, and vanilla extract until just combined.
3. Shape the Meringue:
Spoon the meringue mixture onto the prepared baking sheet, forming a circle or oval shape with slightly raised edges.
4. Bake the Meringue:
Place the baking sheet in the preheated oven and immediately reduce the temperature to 250°F (120°C).
Bake the meringue for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the outside is crisp and dry. The inside should remain soft and marshmallow-like.
5. Cool the Meringue:
Turn off the oven and leave the meringue inside to cool completely. Once cooled, transfer it to a serving plate.
6. Prepare the Topping:
In a separate mixing bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
Spread the whipped cream over the cooled meringue base.
7. Add the Fruit Toppings:
Arrange the sliced or diced fresh fruits over the whipped cream.
8. Garnish and Serve:
Garnish the Pavlova with mint leaves (if using) and serve immediately.
