Meringue Pavlova

Ingredients

• •4 large Egg whites (room temperature)
• •200 g Superfine sugar
• •1 teaspoon Cornstarch
• •1 teaspoon White vinegar
• •300 ml Heavy cream
• •2 teaspoon Vanilla extract
• •300 g Mixed berries
• •2 tablespoons Lemon juice
• •1 for garnish Mint leaves (optional)
• •1 for dusting Powdered sugar

Instructions

1. 1

   Preheat oven to 250F (120C). Line baking sheet with parchment.

   💡 Low temp = slow cooking = no cracks. This is the key to perfect pavlova.

2. 2

   Beat egg whites to soft peaks. Gradually add sugar, beating until stiff and glossy (meringue).

   💡 Gradual sugar addition = stable peaks. Adding too fast = grainy meringue.

3. 3

   Fold in cornstarch and vinegar gently. Mound onto parchment in 8-inch circle, create a hollow center.

   💡 The hollow center holds the cream. Be gentle - deflating ruins the texture.

4. 4

   Bake 1 hour. Turn off oven, leave door cracked, let cool completely inside (2+ hours).

   💡 Slow cooling prevents cracks. The interior should be marshmallow-soft.

5. 5

   Whip cream with vanilla to soft peaks. Toss berries with lemon juice. Fill pavlova with cream, top with berries.

   💡 Soft peaks = creamy texture. Hard peaks = whipped buttery mess.

6. 6

   Dust with powdered sugar, garnish with mint. Serve immediately.

   💡 Dust just before serving - sugar dissolves and looks ugly if it sits.