Description
Irresistible pavlova cake celebrates Australian dessert traditions with crisp meringue, whipped cream, and fresh berries dancing on a delicate canvas. Elegant simplicity meets sweet indulgence, inviting you to savor each heavenly bite of this classic meringue masterpiece.
Ingredients
Scale
Main Ingredients:
- 4 egg whites
- 200 g (7 oz) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
Topping Ingredients:
- 250 ml (8.5 fl oz) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Fruit Topping:
- 200 g (7 oz) mixed fresh berries (strawberries, raspberries, blueberries)
- 1 tbsp fresh mint leaves (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing a 9-inch circle as a guide for shaping the meringue base.
- Separate egg whites into a clean, dry mixing bowl, ensuring no yolk traces are present, which could prevent proper whipping.
- Whip egg whites using an electric mixer on medium speed until soft, foamy peaks begin to form.
- Gradually add granulated sugar while continuously beating, increasing mixer speed to high until glossy, stiff peaks develop and the mixture becomes smooth and voluminous.
- Gently fold in white vinegar and cornstarch using a spatula, maintaining the meringue’s delicate air-filled structure.
- Spread the meringue mixture within the drawn circle on the parchment paper, creating a slight depression in the center for future toppings.
- Bake in the preheated oven for 1 hour, then turn off the heat and allow the meringue to cool completely inside the oven without opening the door.
- Whip heavy cream with powdered sugar and vanilla extract until soft, pillowy peaks form.
- Once the meringue has cooled to room temperature, carefully transfer to a serving plate.
- Generously spread whipped cream over the meringue base, leaving a small border around the edges.
- Artfully arrange mixed fresh berries on top of the cream, creating a vibrant, colorful display.
- Optionally, garnish with delicate fresh mint leaves for an aromatic finishing touch.
- Serve immediately to preserve the meringue’s crisp exterior and marshmallow-like interior.
Notes
- Egg White Precision: Ensure absolutely zero yolk contamination when separating eggs, as fat prevents proper meringue volume and stability.
- Sugar Integration Technique: Add sugar gradually and continuously while beating to create silky, stable meringue with glossy, stiff peaks that won’t deflate.
- Moisture Management: The small vinegar and cornstarch amounts help stabilize meringue structure, preventing cracking and ensuring a smooth, marshmallow-like interior.
- Oven Cooling Strategy: Never open the oven door during cooling to prevent temperature shock, which can cause meringue cracking or collapsing.
- Gluten-Free Option: Naturally gluten-free dessert perfect for those with wheat sensitivities, making it an inclusive crowd-pleaser.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 36 g
- Sodium: 10 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg