Ingredients:

  • 4 large egg whites, at room temperature (approx. 120ml / 4 fl oz)
  • 1/4 teaspoon cream of tartar (1g)
  • 1 cup granulated sugar (200g / 7 oz)
  • 1 teaspoon cornstarch (cornflour) (4g)
  • 1 teaspoon white vinegar (5ml / 0.17 fl oz)
  • 1/2 teaspoon vanilla extract (2.5ml / 0.08 fl oz)
  • 1 1/2 cups heavy cream (360ml / 12 fl oz), chilled
  • 2 tablespoons powdered sugar (icing sugar) (16g / 0.5 oz)
  • 1 teaspoon vanilla extract (5ml / 0.17 fl oz)
  • Assorted fresh fruit (e.g., berries, kiwi, passionfruit, mango) (approx. 500g / 17.6 oz)

Instructions:

  1. Preheat oven to a low temperature (around 250°F/120°C/Gas Mark 1/2). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is completely dissolved. Key Visual Cue: Rub a little meringue between your fingers – it should feel smooth, not gritty.
  4. Gently fold in cornstarch, white vinegar, and vanilla extract.
  5. Spoon or pipe meringue onto the prepared baking sheet, forming a circle (about 8-9 inches in diameter) with a slight well in the center. Optional: Swirl the top for a decorative effect.
  6. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the meringue is crisp on the outside. Key Visual Cue: The meringue should be pale cream in color.
  7. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. Important: This slow cooling is crucial to prevent cracking.
  8. While the pavlova cools, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Carefully transfer the cooled pavlova to a serving plate. Top with whipped cream and arrange fresh fruit on top.
  10. Pavlova is best served immediately after assembly.