This is a classic Australian dessert, pavlova, that features a light, sugary meringue base topped with whipped cream and fresh fruits.
Ingredients
- 4 large egg whites at room temperature
- 1 cup caster sugar superfine sugar
- 1 teaspoon cornstarch or cornflour
- 1 teaspoon white vinegar
- 1 cup heavy cream for topping
- 2 tablespoons confectioners' sugar for sweetening cream
- 2 cups fresh fruits such as strawberries, kiwifruit, and passionfruit for topping
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a circle about 9 inches in diameter on the paper.
- In a large bowl, beat egg whites until soft peaks form. Gradually add in caster sugar, beating well after each addition, until thick and glossy.
- Gently fold in cornstarch and vinegar. Spoon mixture onto the circle on the parchment paper, smoothing the shape.
- Place the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes, then turn off the oven and let the meringue cool completely in the oven.
- Whip the cream and confectioners' sugar together until soft peaks form. Top the cooled pavlova with the whipped cream and arrange fresh fruits on top before serving.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 30mgPotassium: 90mgFiber: 1gSugar: 26gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.2mg