Australian Pavlova with Fresh Fruits

local_grocery_store Ingredients

• 6 egg whites (room temperature)
• 1 1/2 cups granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 2 cups fresh fruits, sliced (such as strawberries, kiwi, mango, or passionfruit)

restaurant_menu Method

1. 1.Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. 2.In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the mixture is stiff and glossy. Fold in the cornstarch, vinegar, and vanilla extract.
3. 3.Spoon the mixture onto the prepared baking sheet, shaping it into a circle. Use the back of a spoon to create a well in the center, leaving a border around the edge.
4. 4.Bake for 10 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another hour, or until the pavlova is crisp on the outside and soft on the inside.
5. 5.Turn off the oven and leave the pavlova inside to cool completely.
6. 6.Top the pavlova with fresh fruits and serve.

lightbulb_outline Tips

• chevron_rightMake sure your bowl and beaters are clean and dry before beating the egg whites.
• chevron_rightFor best results, use room temperature egg whites.
• chevron_rightDon't overmix the pavlova mixture or it may become flat and grainy.
• chevron_rightYou can make the pavlova ahead of time and store it in an airtight container until ready to serve.
• chevron_rightTop the pavlova with fresh fruits just before serving.