Pavlova
Egg whites are whipped to stiff, glossy peaks with sugar, then baked at low temperature for ninety minutes to create a meringue shell that is crisp on the outside and marshmallow-soft within. Once cooled, the base is crowned with billowy whipped cream and an arrangement of fresh fruit, most commonly strawberries, kiwi, and passion fruit. The tartness of the fruit balances the sweetness of the meringue and the richness of the cream, keeping each bite from feeling heavy despite the sugar content. A small amount of vinegar and cornstarch folded into the meringue before baking stabilizes the structure and encourages the characteristic soft center. Any trace of yolk in the whites will prevent them from whipping properly, so careful separation is essential.
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Instructions
- 1
Beat egg whites to stiff peaks.
- 2
Gradually add sugar while continuing to beat.
- 3
Fold in vinegar, cornstarch, vanilla.
- 4
Shape into a round and bake at 100C for 1 hour 30 minutes.
- 5
Cool completely, then top with whipped cream and fruits.
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