New Zealand 🇳🇿
Time: 75 minutes + overnight | Servings: 12 servings | Rating: ★★★★★
For the Pavlova
- 10 egg whites at room temperature
- 2 1/2 cups granulated sugar
- pinch salt
- 4 tsp cornstarch
- 2 tsp white vinegar
- 2 tsp vanilla extract
For the Topping
- 1 2/3 cups heavy whipping cream
- strawberries and blueberries
- Preheat oven to 300F
- Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.
- Whisk together the egg whites and salt until stiff peaks form.
- Gradually add sugar, 1/4 of a cup at a time, and whisk after each addition for 1 minute.
- After the last of the sugar has been added, whisk on high for 3 minutes. Whisk until sugar has dissolved. To test to see if it’s dissolved, gently rub a little bit of the meringue mixture between your fingers. If it’s grainy, keep whisking. The mixture should be very thick and glossy.
- Combine the cornstarch, vinegar, and vanilla extract in a small bowl.
- Add the cornstarch mixture to the meringue mixture and whisk until just combined.
- Line a full baking sheet with a piece of parchment paper.
- Draw two 8″ circles on the parchment paper.
- Start scooping out the meringue mixture, forming two circles roughly the size of the circles you drew.
- Use a spatula to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova.
- Reduce oven temperature to 250F and place pavlova in the oven on the middle shelf.
- Cook for 1 hour. Turn on oven light to see the pavlova. The pavlova should be lightly browned.
- Turn off the oven, and leave the pavlova in the oven with the door closed overnight.
- To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries. Enjoy!