The Best Pavlova in the World
Indulge in the sweet delight of a classic Pavlova—a show-stopping dessert with a perfect balance of crispy meringue and fluffy whipped cream. This heavenly treat is sure to impress at any celebration!
4 hr
Instructions
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Preheat your oven to 135°C. Draw a 20 cm circle on a piece of baking paper and flip it upside down on a baking tray.
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Ensure your mixing bowl and whisk are completely clean and free of any fats.
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In a clean bowl, add the room-temperature egg whites. Using a stand mixer on medium-low speed, beat the egg whites until soft peaks form.
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Gradually add the caster sugar, 1 tablespoon at a time, with 15 seconds in between each addition. Continue beating until the meringue is glossy and stiff peaks form.
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In the last 5 minutes of mixing, add the cornstarch and cream of tartar (or vinegar).
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Use a small amount of the meringue mixture to stick the parchment paper onto the baking tray.
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Spoon the meringue onto the parchment paper, using an offset spatula to shape it into a circle and create a slight well in the centre.
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Reduce the oven temperature to 100°C as soon as you place the pavlova in the oven.
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Bake for 90 minutes without opening the oven door.
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Once the shell is dry and crisp, turn off the oven and leave the pavlova to cool inside the oven for 3-4 hours or overnight. This helps prevent cracking.
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In a mixing bowl, whip the Emborg Whipping Cream with the caster sugar and vanilla extract until soft peaks form.
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Use an offset spatula to spread the whipped cream evenly over the top of the cooled pavlova.
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Arrange the sliced kiwi, strawberries, blueberries, and passionfruit pulp on top of the whipped cream.
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Garnish with micro mint for a touch of freshness. Slice and serve the pavlova immediately for the best texture and flavour.
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