Pavlova, a showstopping Australian dessert, features a meringue base that is crisp outside and soft inside, topped with whipped cream and fresh fruit. Light and refreshing, it is especially popular in summer.
Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy.
Gently fold in the cornstarch and vinegar.
Shape the meringue into a round on parchment paper. Bake in an oven preheated to 120°C / 250°F for 80–90 minutes, until the outside is firm.
Leave the oven door ajar and let the meringue cool completely inside the oven.
Top with whipped cream and fruit, then serve.
The meringue base can be stored in a covered container at room temperature for 2 days; add the fruit and cream just before serving.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
