Description
A light and festive pavlova featuring a crisp meringue shell topped with whipped cream and fresh, vibrant fruits.
Ingredients
Scale
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh fruits (e.g., strawberries, kiwi, passion fruit) for topping
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Beat the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, while beating until glossy and stiff peaks form.
- Fold in the vanilla extract and white vinegar gently with a spatula.
- Shape the meringue into a round disk on the baking sheet, making a slight well in the center. Bake for about 1 hour.
- Turn off the oven after baking, and leave the meringue inside to cool completely for 1–2 hours.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream into the center of the cooled meringue and top with fresh fruits.
- Serve immediately.
Notes
Store unassembled meringue at room temperature. Assembled pavlova should be consumed within 24 hours for best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 0mg