Pavlova

Preparation

Step 1: Preheat the oven

Preheat the oven to 120 °C (250 °F).

Draw a 20 cm (8-inch) circle on the back of a sheet of parchment paper, then flip it over onto a baking sheet.

Step 2: Whip the egg whites

In the perfectly clean mixer bowl, pour the egg whites and start whisking at medium speed.

When they become frothy, increase the speed and add the granulated sugar very gradually, one spoonful at a time.

Continue whisking until the meringue is glossy and forms stiff peaks (about 8–10 minutes).

Step 3: Add the flavorings

Sprinkle the cornstarch and pour the white vinegar and vanilla extract over the meringue.

Gently fold them in with a spatula using an up-and-down motion.

Step 4: Shape the pavlova

Spoon the meringue onto the drawn circle and shape it into a disc with slightly higher edges to form a nest.

Use the spatula to create decorative swirls on the sides.

Step 5: Bake the meringue

Bake for 1 hour 30 minutes without opening the door.

Turn off the oven and let the pavlova cool completely inside with the door ajar (at least 2 hours, or ideally overnight).

Step 6: Prepare the cream and fruit

Whip the well-chilled heavy cream with the powdered sugar until firm but not stiff.

Wash the berries. Peel and slice the kiwis into rounds or dice. Cut the passion fruits in half.

Step 7: Assemble and serve

Carefully place the cooled meringue on a serving plate.

Fill the hollow with whipped cream using a spatula or piping bag.

Arrange the berries, kiwis, and passion fruit pulp over the cream.

Serve immediately to preserve the meringue’s crunch.