Pavlova Cake
A stunning meringue-based dessert with a crispy shell, soft interior, topped with whipped cream and fresh fruits. Perfect for any occasion.
Ingredients
For the Meringue Base
- 4 large large egg whites Ensure they are at room temperature for better results.
- 1 cup granulated sugar Add gradually for best texture.
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy cream Whipped with powdered sugar.
- 2 tablespoons powdered sugar For sweetening the whipped cream.
- Fresh fruits (e.g., kiwi, strawberries, passionfruit) Use seasonal fruits as desired.
Instructions
Preparation
- Start by gathering all your ingredients. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Ensure your egg whites are at room temperature.
Cooking the Meringue
- In a large mixing bowl, beat the egg whites using a mixer, starting on low speed and gradually increasing to medium until soft peaks form (about 2-3 minutes).
- Slowly add the granulated sugar, a tablespoon at a time, continuing to beat until glossy stiff peaks form (about 5-7 minutes).
- Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula.
- Spoon the meringue onto the prepared baking sheet, shaping it into a circular disk with a slight dip in the center.
- Bake for approximately one hour until the outside is dry and crisp.
- Turn off the oven and let the meringue cool completely inside.
Whipping and Assembling the Cake
- While the meringue cools, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the meringue is cool, transfer it to a serving platter. Top generously with whipped cream and arrange fresh fruits.
Serving
- Serve immediately for best texture as the meringue may soften over time.
Notes
Store any leftover meringue in an airtight container at room temperature for 1-2 days. Avoid refrigerating as it affects texture. For freezing, wrap the meringue base tightly but avoid freezing an assembled cake.