Made with egg whites, sugar and heavy cream, Pavlova is a meringue-based dessert with a crisp outside and marshmallow-like inside.
– lemon or white wine vinegar or apple cider vinegar – egg whites – superfine sugar – heavy cream plus – powdered sugar – vanilla extract – Selection of fresh fruit to decorate – Edible flowers (optional)
Ensure a clean mixing bowl and whisk by wiping them with white wine vinegar, cider vinegar, or a fresh lemon. Preheat the oven to 300ºF.
Whisk egg whites in a stand mixer until soft peaks form (8-10 minutes). Gradually add sugar one tablespoon at a time, ensuring it fully dissolves between additions, and scrape the bowl occasionally.
Whisk until the meringue is thick and glossy. Place a baking parchment with an 8” (20cm) circle drawn on it onto the tray.
Spread meringue into an even circle and create a well on top with the back of a spoon.
Bake pavlova at 225ºF for 1.5 hours, then turn off the heat, leaving it in the oven with the door ajar for 6 hours or overnight.
Whisk cream, powdered sugar, and vanilla until soft peaks form. Top pavlova with whipped cream and decorate with fresh fruit.
Serve with a drizzle of runny cream if desired.