Classic Pavlova with Berries and Cream
Traditional dish · Australian/New Zealand
A traditional Pavlova featuring a crisp meringue shell with a soft, marshmallowy center, topped with whipped cream and fresh berries. A quintessential dessert for celebrations.
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Ingredients
- Egg whites4 large
- Caster sugar250g
- Cornstarch1 tbsp
- White vinegar1 tsp
- Vanilla extract1 tsp
- Heavy cream300ml
- Powdered sugar2 tbsp
- Mixed berries (strawberries, raspberries, blueberries)300g
- Saltpinch
Steps
- 1
Preheat oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper and draw a 20cm circle on it.
- 2
Whisk egg whites with a pinch of salt until stiff peaks form.
- 3
Gradually add caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy.
- 4
Gently fold in the cornstarch and white vinegar.
- 5
Spoon the meringue onto the prepared baking sheet, shaping it into a round nest within the drawn circle. Create a slight well in the center.
- 6
Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely (at least 2 hours, or overnight).
- 7
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 8
Carefully transfer the cooled meringue to a serving plate. Fill the center with whipped cream and top with fresh berries.
