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Signature New Zealand Pavlova with Fresh Fruit

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
12 servings
Dessert Australian New Zealand
Signature New Zealand Pavlova with Fresh Fruit
Ingredients
  • 3 egg whites
  • 1 1/4 cups white sugar
  • 2 tablespoons water
  • 3 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1/8 teaspoon salt
Instructions
1
Preheat your oven to a medium-hot temperature of 275 degrees Fahrenheit (or 135 degrees Celsius, if you prefer).
2
Next, take a cookie sheet and lightly coat it with butter or cooking spray to prevent the pavlova from sticking.
3
Cover the cookie sheet with parchment paper, making sure to smooth out any wrinkles or air pockets.
4
Add a small amount of water to the parchment paper, just enough to dampen it slightly.
5
In a large bowl, use an electric mixer to whip the egg whites until they become frothy and bubbly.
6
Gradually add granulated sugar to the bowl, continuing to mix until stiff peaks form and the mixture becomes smooth and glossy.
7
Add a small amount of water to the bowl, then mix in cornstarch, vanilla extract, white vinegar, and salt until well combined.
8
Pour the entire meringue mixture onto the center of the prepared cookie sheet, allowing it to spread evenly as it bakes.
9
Bake the pavlova in a preheated oven for 45 minutes, or until it is golden brown and crispy on the outside.
10
Once the pavlova has finished baking, turn off the oven and let it cool in the oven until it reaches room temperature.
11
Turn the pavlova upside-down onto a serving plate, revealing its crispy base and smooth top.
12
Top the pavlova with fresh fruit of your choice, such as strawberries or blueberries.
13
Finish the pavlova by topping it with whipped cream and a sprinkle of sugar, if desired.