Pavlova
Instructions
- 1
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch (23cm) circle as a guide.
- 2
Ensure your bowl and beaters are completely clean and dry. Beat egg whites until soft peaks form.
- 3
Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the meringue is thick and glossy. This should take about 10 minutes.
- 4
Gently fold in vinegar, cornstarch, and vanilla extract using a rubber spatula.
- 5
Spoon the meringue onto the parchment within the circle, creating a shallow crater in the center with slightly raised edges.
- 6
Place in oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour and 30 minutes.
- 7
Turn off oven and let the pavlova cool completely inside with the door slightly ajar.
- 8
When ready to serve, whip cream with powdered sugar until soft peaks form.
- 9
Carefully transfer pavlova to serving plate. Fill with whipped cream and top with sliced strawberries, peeled and sliced kiwi, and passion fruit pulp.
- 10
Serve immediately after assembling.
Chef's Note
"The secret to a perfect pavlova is patience - don't rush the sugar addition when making the meringue. For best results, make the meringue base a day ahead and store in an airtight container. The contrast between the crisp exterior and marshmallow-soft interior is what makes this dessert so special."
