Ingredients

The following ingredients have 4 Servings
  • 4 large (5½oz/160g) egg whites*, (at room temperature)
  • 1 cup (8oz/225g) sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar* ((see notes below) )
  • 1 ½ cups (12floz/340ml) heavy whipping cream, (whipped)
  • 20 strawberries, (sliced)
  • 3 kiwis, (sliced)
  • 1 passion fruit, (scooped)

Instruction

  • Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
  • Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
  • Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
  • In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step)
  • Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.
  • On the cookie sheet, spread out the pavlova into a 10-inch round. Make the dip in the middle where you will spread the cream.
  • Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
  • When you are ready to serve, dollop whipped cream on top of the Pavlova and top with Sliced strawberries, sliced kiwi, and some passion fruit. Keep refrigerated and enjoy within 2 days.