Ingredients
🥚 For the Pavlova Base:
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6 large egg whites, room temperature
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1½ cups superfine sugar (caster sugar preferred)
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2 teaspoons cornstarch
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1 teaspoon white vinegar or lemon juice
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1 teaspoon vanilla extract
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Pinch of salt
🍦 For the Whipped Cream:
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1½ cups heavy cream (chilled)
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2 tablespoons powdered sugar
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1 teaspoon vanilla bean paste or extract
🍓 For the Toppings:
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Mixed berries: raspberries, blueberries, strawberries, cranberries
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Pomegranate arils
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Kiwi slices
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Mandarin or orange segments
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Mint leaves or rosemary sprigs
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Optional: Passionfruit pulp, edible flowers, sugared cranberries
Instructions
Preheat oven to 225°F (110°C). Line a large baking sheet with parchment paper. Use a bowl to draw a circle (about 9 inches) and another inner circle (about 5 inches) to guide your wreath shape.
In a clean, grease-free bowl, beat egg whites and salt on medium until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. The sugar should fully dissolve—rub a bit between your fingers to test.
Gently fold in cornstarch, vinegar, and vanilla. These ensure a crisp outside and marshmallow interior.
Spoon the meringue into a ring shape on your parchment, using the guide you drew. Create peaks or swoops with the back of a spoon for texture.
Bake for 1 hour and 30 minutes, then turn off the oven and leave the door slightly ajar. Let the pavlova cool completely in the oven (about 2 hours or overnight). This prevents cracking.
Beat chilled cream, powdered sugar, and vanilla until soft peaks form.
Just before serving, top the cooled pavlova with whipped cream. Decorate with fruits, herbs, and anything festive.