Ingredients:

  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar
  • 1 tablespoon cornstarch
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • 2 cups mixed fresh berries (strawberries, raspberries, blueberries, etc.)

Instructions:

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form.
  4. Gently fold in the vanilla extract, white wine vinegar, and cornstarch.
  5. Spoon or pipe the meringue onto the prepared baking sheet, creating a circular shape with a slight indentation in the center.
  6. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the meringue is crisp on the outside and slightly soft inside. The pavlova should sound hollow when tapped.
  7. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
  8. In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Gently transfer the cooled pavlova to a serving plate. Top with whipped cream and fresh berries.
  10. Serve the pavlova recipe immediately, or shortly after assembling, as the meringue will soften over time.