Pavlova

Crispy, Creamy, Fruity – Perfect Pavlova!

Here’s a twist on the classic pavlova with a hint of gelatin for that extra stability without losing the soft marshmallow centre we love! This beautiful meringue base is topped with whipped cream and fresh fruits for a dessert that’s as stunning as it is delicious!

Ingredients

Meringue Base

4 large egg whites, at room temperature
1 cup (200g) granulated sugar
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
2 tsp cornstarch
1/2 tsp unflavored gelatin powder

Toppings

1 cup (240ml) heavy whipping cream, chilled
1 tbsp powdered sugar (optional)
Fresh fruits like strawberries, kiwi, blueberries, passionfruit, or mango for garnish

Preparation

Step 1: Prepare the Meringue Base

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch (20 cm) circle as a guide for your pavlova base.
In a small bowl, mix the cornstarch and gelatin powder together.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until the meringue is glossy and stiff peaks form.
Sprinkle in the vinegar or lemon juice, vanilla extract, and the cornstarch-gelatin mixture. Gently fold everything together with a spatula.

Step 2: Shape and Bake the Pavlova

Spoon the meringue onto the prepared baking sheet, staying within the traced circle. Shape it into a dome with a slight indentation in the center to hold the toppings.
Bake in the preheated oven for 1 hour and 15 minutes. After baking, turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely (about 1 hour). This prevents cracking.

Step 3: Whip the Cream and Assemble

In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Once the pavlova is completely cool, gently place it on a serving plate. Top it with the whipped cream and arrange fresh fruits on top.