Ingredients:

  • 4 large egg whites, at room temperature (approximately 120g/4.2 oz)
  • Pinch of salt
  • 225g (1 cup + 1 tbsp) granulated sugar
  • 1 tsp cornstarch (cornflour)
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • 300ml (1 ¼ cup) heavy cream, chilled
  • 2 tbsp powdered sugar (icing sugar), or to taste
  • Your favorite fresh fruit, such as berries, kiwi, passionfruit, mango (approximately 500g / 1 lb)

Instructions:

  1. Preheat oven to 250°F (120°C, Gas Mark ½). Line a baking sheet with parchment paper.
  2. In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Important: Make sure there's no grease or yolk contamination.
  3. Gradually add the granulated sugar, one tablespoon at a time, beating continuously until the meringue is glossy and stiff. The sugar should be fully dissolved. Test by rubbing a small amount between your fingers – it should feel smooth, not gritty.
  4. Gently fold in the cornstarch, white vinegar, and vanilla extract.
  5. Spoon or pipe the meringue onto the prepared baking sheet, forming a circle about 8 inches (20cm) in diameter. Create a slight well in the center to hold the cream and fruit.
  6. Bake for 1 hour 15 minutes. Then, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This prevents cracking. Don't peek! Resist the urge to open the oven door frequently.
  7. While the pavlova is cooling, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overwhip; it should be thick but still creamy.
  8. Once the pavlova is completely cool, carefully transfer it to a serving plate. Top with whipped cream and your chosen fresh fruit.
  9. Serve immediately. Pavlova is best served immediately after assembling.