Ingredients
Scale
- 4 egg whites
- 1 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- fresh mint leaves for garnish
Instructions
- Preheat the oven to 250°F (120°C).
- Whip the egg whites until soft peaks form, then gradually add the granulated sugar until stiff peaks form.
- Gently fold in the corn starch and vinegar.
- Spread the meringue onto a baking sheet in the shape of a wreath.
- Bake for 1 hour, then turn off the oven and let it cool completely inside.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the meringue is cool, top it with whipped cream and decorate with mixed berries and mint leaves.
Notes
- Ensure that the bowl and whisk are completely clean and dry to achieve the best result with the egg whites.
- This pavlova can be made a day in advance; just assemble it before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Gluten-free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 5mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg