This easy Pavlova recipe is perfect for beginners! Equipped with my time-tested tips and tricks, you too can make an impressive Pavlova right in your kitchen.
Ingredients
▢1 ¼ cups 250gr superfine sugar (Note 1)
▢2 tablespoons cornstarch
▢6 large egg whites at room temperature
▢½ teaspoons cream of tartar
▢¼ teaspoon salt
▢½ teaspoon pure vanilla extract
▢1 teaspoon white distilled vinegar or white wine vinegar, optional
For whipped cream:
▢1 cup 240ml heavy cream
▢2 tablespoons sugar
▢½ teaspoon pure vanilla extract
For the topping:
▢Assortment of sweet and tart fruits like berries, kiwi,
Directions
Draw 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
Preheat the oven to 250°F (120°C).
To make the batter: whisk together sugar and cornstarch. Set aside.
In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until foamy.
Stir in cream of tartar and salt and continue to beat on medium speed.
Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
Add vanilla extract and vinegar, and gently fold the mixture with a spatula.
To shape the cake: transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.
To bake: bake the cake for 90 minutes. Turn the oven off and let it cool for at least 2 hours. You can leave it overnight.
To make the whipped cream: beat the heavy cream with sugar and vanilla extract on medium speed until nice and thick . Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
To assemble the cake: when you are ready to serve, gently run a long offset spatula on the bottom of the cake to separate from the parchment paper. Using a large cake lifter, carefully transfer the cake to a serving platter. (TIP: Choose a flat serving platter for easy transfer and to avoid cracking the shell.)
Spread the whipped cream filling over the top of the cake and top with fresh fruits.
