Classic Pavlova with Berries and Cream
Crisp on the outside and marshmallow-soft inside — Pavlova with airy meringue, whipped cream, and fresh berries. A light and stunning dessert for any celebration.
Instructions
Preparation
- 1
Preheat oven to 150°C (300°F). Line a baking sheet with parchment and draw a 20cm circle (in pencil, on the reverse side).
Meringue
- 2
Whisk egg whites on medium speed until soft peaks form (4–5 minutes).
- 3
Begin adding sugar one tablespoon at a time, whisking 30 seconds after each addition. Total whisking time — 10–12 minutes.
- 4
Meringue is ready when sugar is no longer gritty when rubbed between fingers.
- 5
Add vinegar, vanilla, and cornstarch. Gently fold in with a spatula (3–4 strokes).
Shaping and Baking
- 6
Spoon meringue onto parchment within the marked circle. Shape into a "nest" — making edges higher than center.
- 7
Reduce temperature to 120°C (250°F) and place in oven.
- 8
Bake for 1 hour 15 minutes. Meringue should be dry on the outside but slightly springy when pressed gently.
- 9
Turn off oven and leave Pavlova inside with the door slightly ajar until completely cool (at least 2 hours).
Assembly
- 10
Carefully transfer meringue to a serving platter.
- 11
Whip cold cream with powdered sugar and vanilla to soft peaks.
- 12
Spread cream over the center of the meringue.
- 13
Arrange fresh berries, mint leaves, and passion fruit pulp on top.
- 14
Serve immediately after assembly.
Chef's Notes
The main cause of failed Pavlova — grease residue on equipment. Thoroughly clean and degrease the bowl and whisk before beating. Vinegar and cornstarch create that signature marshmallow interior. Don't open the oven during baking — the meringue may crack. Cracks are normal and even add to the charm.