Follow these steps for perfect results
egg whites
separated
cream of tartar
superfine sugar
vanilla
white vinegar or lemon juice
cornstarch
whipped cream
prepared
sliced kiwi
sliced
strawberries
sliced
Preheat oven to 250°F (120°C).
In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form.
Add cream of tartar and continue beating until stiff, glossy peaks form.
Gradually add superfine sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is smooth and glossy.
Beat in vanilla extract.
Gently fold in white vinegar or lemon juice and cornstarch.
Line a baking sheet with parchment paper. Spread the meringue into a circle about 8 inches in diameter, building up the sides slightly to form a nest.
Bake for 50-60 minutes, or until the meringue is crisp and dry to the touch.
Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This prevents cracking.
Once cooled, carefully transfer the pavlova to a serving plate.
Top with whipped cream and sliced kiwi and strawberries.
Expert advice for the best results
Make sure your bowl and beaters are completely clean and dry for the best meringue.
Don't open the oven door during baking to prevent the pavlova from collapsing.
Cooling the pavlova slowly in the oven will help prevent cracking.
Everything you need to know before you start
15 minutes
Pavlova base can be made a day ahead and stored in an airtight container. Top just before serving.
Arrange sliced fruit attractively on top of the whipped cream.
Serve immediately after topping with whipped cream and fruit to prevent the meringue from becoming soggy.
Dust with powdered sugar for an extra touch of sweetness.
Its sweetness complements the meringue.
Discover the story behind this recipe
A popular dessert for celebrations and holidays.
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