An easy pavlova recipe with light and airy meringue surrounded by a crisp crust topped with a mountain of whipped cream and fresh seasonal fruit.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour55 minutesminutes
Serving Size 6
Ingredients
For the pavlova
4egg whites, room temperature
1cupgranulated sugar
1teaspooncorn starch
1teaspoonwhite vinegar
1teaspoonpure vanilla extract
For the topping
1cupwhipping cream
1tablespoonpure maple syrup
2kiwis, peeled and sliced
1cupstrawberries, sliced
½cupraspberries
½cupblackberries
fresh mint for garnish
Instructions
For the pavlova
Preheat oven to 250°F.
Cut a length of parchment paper the size of a large baking sheet. Draw 6, evenly spaced 4" circles on the paper (tracing a bowl or jar lid). Flip paper over and place on baking sheet.
Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff (about 12 minutes depending on mixer). Beat in vanilla and vinegar. The meringue should be thick and glossy and there should be no grainy feel to the whites when rubbing between fingers.
Evenly divide meringue between 6 circles, spreading evenly with the back of a spoon. Bake in oven for 35-40 minutes. Turn off heat and allow to stand in oven with the door closed for at least one hour.
When completely cool, transfer to a serving plate or store in an airtight container for the next day (do not put in the fridge). Note: For a dinner party, I like to keep it as is on the parchment lined pan until just before serving. Store in the cooled oven if you can. Just don't forget it's there!
For the topping
Using an electric mixer, beat cream and maple syrup until stiff. Spoon over meringue.
Arrange fruit over top, garnish with fresh mint and serve immediately.