Ingredients
Equipment
Method
- Preheat the oven to a low temperature, around 90°C (200°F).
- Whip the egg whites until stiff peaks form.
- Gradually add the caster sugar, continuing to whip until the mixture is glossy and the sugar is dissolved.
- Gently fold in the sifted corn flour and cream of tartar until just combined.
- Spoon the meringue mixture onto a lined baking tray, shaping it into a round disc with a slight dip in the center.
- Bake in the preheated oven for 90 minutes, or until the meringue is dry and lifts off the parchment easily.
- Turn off the oven and let the Pavlova cool completely inside with the door ajar.
- Once cooled, top with whipped cream and fresh fruit just before serving.
Nutrition
Notes
To store Pavlova, keep it wrapped in an airtight container at room temperature for up to two days. Add whipped cream and fruit just before serving to ensure freshness.