Timeless Pavlova — a dessert as elegant as it is simple. This airy meringue base topped with fresh fruits is perfect for any occasion. Its crisp exterior and soft, marshmallow-like center make it an irresistible classic.
The secret to a great pavlova lies in understanding its key components. Start with egg whites, which are the backbone of the meringue, providing structure and volume. Granulated sugar sweetens the meringue, helping it to form a glossy, stable structure. A touch of white vinegar strengthens the peaks, while vanilla extract adds a warm, comforting aroma. Cornstarch creates that signature marshmallowy interior, preventing the meringue from becoming too dry. For the topping, heavy cream offers a rich, creamy contrast to the crisp meringue, lightly sweetened with powdered sugar and a dash more vanilla extract. Finally, the colorful medley of sliced strawberries, blueberries, and kiwi provides a vibrant, tangy finish.
This pavlova pairs beautifully with a glass of crisp, chilled white wine. For an extra touch, serve with a drizzle of berry coulis or a scatter of chopped mint leaves. Perfect for a summer afternoon dessert or a light ending to a festive meal.
Begin by preheating your oven to 250°F and lining a baking sheet with parchment paper. This setup ensures that the meringue cooks evenly and doesn't stick. In a clean mixing bowl, whisk your egg whites until they form soft peaks. This means they should hold their shape but still look a little droopy. Gradually add the sugar, a spoonful at a time, while continuing to beat the mixture. You’re aiming for stiff, glossy peaks here. It should look like a shiny, thick cloud.
Once your meringue is ready, gently fold in the vinegar, vanilla extract, and cornstarch. Folding is key to keeping the mixture airy, so take your time. Spoon the meringue onto your prepared baking sheet, shaping it into an 8-inch circle. The edges should be slightly higher than the center; this creates a well for your toppings. Pop it into the oven and bake for 1 hour and 15 minutes. Once done, turn off the oven but leave the meringue inside to cool completely. This helps avoid cracks.
While your meringue is cooling, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This will be your luscious topping. Once the meringue is cool, dollop the whipped cream on top and spread it gently. Now for the fun part—arrange the sliced strawberries, blueberries, and kiwi artfully on top. Serve immediately to enjoy the mix of textures and flavors at their best.
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