Fruit Pavlova

Fruit Pavlova Recipe

Ingredients:

For the meringue:

• 4 large egg whites, at room temperature

• 1 cup (200g) granulated sugar

• 1 tsp cornstarch

• 1 tsp white vinegar or lemon juice

• 1/2 tsp pure vanilla extract

• zest of one lime

For the whipped cream:

• 1 1/2 cups (360ml) heavy whipping cream

• 1/4 cup (30g) powdered sugar

• 1 tsp pure vanilla extract or vanilla paste

For the fruit topping:

• 2 cups mixed fresh fruit (such as strawberries, blueberries, raspberries, kiwi, and/or passion fruit)

• 2 tbsp granulated sugar (optional)

• Fresh mint leaves (for garnish, optional)

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch (23cm) circle using a plate or cake pan as a guide.

2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuously beating on medium-high speed. Once all the sugar has been added, beat the mixture until stiff peaks form and the meringue is glossy.

3. Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula.

4. Spoon the meringue onto the prepared parchment paper, staying within the circle you drew. Shape it into a circular disk with a slight indentation in the center (this will hold the whipped cream and fruit later).

5. Place the meringue in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes, or until the meringue is crisp on the outside and slightly soft on the inside.

6. Once done, turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This will help prevent the meringue from cracking.

7. While the meringue cools, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. Keep the whipped cream refrigerated until you're ready to assemble the pavlova.

8. If desired, gently toss the mixed fruit with the granulated sugar and set aside.

9. To assemble the pavlova, carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the meringue, filling the indentation. Top with the mixed fruit and garnish with fresh mint leaves, if desired.

10. Serve immediately, as the pavlova is best enjoyed the same day it's assembled. Enjoy your delicious and refreshing fruit pavlova!