Ingredients
For Meringue Shell:
- 4 large egg whites, at room temperature
- 1 cup castor sugar (also known as caster sugar, berry sugar, or superfine sugar)
- 1/2 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
For the Whipped Cream
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
- 1/2 cup icing sugar (also known as confectioners’ sugar)
For the Fruit Garnish:
- 2 cups whole berries or sliced fresh fruit of choice (strawberries, kiwi fruit, passion fruit, bananas)
- 1 tablespoon fresh lemon juice, optional
- Fresh mint sprigs, optional
Steps to Make It
Make the Meringue Shell
Gather the ingredients.
Heat the oven to 275 F/140 C and place the rack in the middle of the oven.
Line a baking tray with aluminum foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color.
Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
Make the Whipped Cream
Gather the ingredients.
Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
Prepare the Fruit
Prepare the fruit by washing it and slicing any that aren’t going to be left whole.
If using bananas, toss with the lemon juice to prevent browning.
Assemble the Pavlova
Gently spread the cream over the top of the cooled meringue with a spatula.
Arrange the fruit on top. Garnish with fresh mint, if desired.
Serve immediately and enjoy.
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