Ingredients
Equipment
Method
- Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper.
- In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Gradually add the caster sugar while continuing to beat, ensuring the mixture remains glossy.
- Gently fold in the sifted corn flour and cream of tartar until combined.
- Spoon the meringue onto the prepared baking tray, shaping it into a round disk.
- Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringue cool completely inside.
- Once cooled, carefully lift the meringue from the parchment paper and place it on a serving plate.
- Whip the cream until soft peaks form and spread it over the top of the meringue.
- Top with mixed fresh fruit before serving.
Nutrition
Notes
Feel free to customize your pavlova with different fruits like kiwi, mango, or even citrus segments for a zesty twist. Store leftover pavlova in an airtight container at room temperature to maintain its delicate texture. If topped with fruit and cream, refrigerate but consume within a day for optimal freshness.