Follow these steps for perfect results
Egg Whites
Cream of Tartar
Superfine Sugar
Cornstarch
Vanilla Extract
Fruit, sliced
sliced
Lightly Sweetened Whipped Cream
lightly sweetened
Preheat oven to 400°F (200°C). Line a shallow baking sheet with parchment paper.
In a large dry bowl, sprinkle cream of tartar over egg whites.
Beat the egg whites until stiff peaks form.
Whisk together sugar and cornstarch.
Add the sugar and cornstarch mixture to the egg whites, one tablespoon at a time, while beating on medium speed.
Continue beating until all ingredients are combined and the meringue is shiny, white, and stiff.
Fold in vanilla extract.
Reduce oven heat to 200°F (95°C).
Mound the meringue on the baking sheet in a round shape, approximately 6 inches in diameter.
Bake for 1 hour.
Turn off the oven and leave the meringue inside until it is completely cold, preferably overnight.
Top the meringue with lightly sweetened whipped cream.
Arrange sliced fruit over the whipped cream.
Use a serrated knife to gently slice the pavlova for serving.
Serve immediately for the best texture, or store leftovers in a covered container.
Expert advice for the best results
Ensure the bowl and beaters are completely clean and dry before whipping egg whites.
Avoid opening the oven door during baking to prevent the meringue from cracking.
Let the pavlova cool completely in the oven to prevent it from collapsing.
Everything you need to know before you start
15 minutes
Meringue can be made a day in advance.
Arrange fruit attractively over the whipped cream for a visually appealing presentation.
Serve chilled.
Dust with powdered sugar.
Pairs well with the sweetness of the pavlova.
Discover the story behind this recipe
A popular dessert often served at celebrations and holidays.
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