Pavlova

Ingredients

Instructions

1. 1

   Heat the oven to 250°F (120°C). Line a baking sheet with parchment. Draw a 9-inch circle on the parchment (flip parchment over so pencil marks are underneath).

2. 2

   In a clean stand mixer bowl, whip 6 egg whites at room temperature with ½ teaspoon cream of tartar to soft peaks. Gradually add 1½ cups of granulated sugar (1 tablespoon at a time) while whipping continuously. Whip until stiff glossy peaks form — about 8 minutes total.

3. 3

   Whip in 1 teaspoon vanilla and 1 tablespoon of white vinegar (essential — creates the marshmallow interior). Fold in 1 tablespoon of cornstarch.

4. 4

   Spoon the meringue onto the parchment within the circle. Shape into a thick disc with a slight indentation in the center (for the toppings).

5. 5

   Bake 1 hour. Turn off the oven and leave the pavlova inside until completely cool (1-2 hours minimum) — cooling slowly prevents cracking.

6. 6

   Just before serving: whip 1.5 cups of heavy cream with 2 tablespoons of sugar and 1 teaspoon vanilla to soft peaks. Spread over the pavlova. Top with 3 cups of fresh fruit (strawberries, kiwi, passion fruit, raspberries, mango). Eat within 2 hours.