Ingredients
- For the meringue:
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 4 large egg whites, at room temperature
- 1 cup superfine sugar
- Parchment paper
- For the whipped cream:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1 1/2 tablespoons confectioner's sugar, sifted
- Fresh fruit
Preparation
Step 1
For the meringue:
1. Preheat oven to 275 degrees F.
2. Combine vinegar and vanilla in a small bowl. Set aside.
3. In a large bowl, begin beating egg whites on low speed; gradually increase speed until egg whites form soft peaks. Add sugar and continue to beat until stiff peaks begin to form. Add vinegar mixture and beat until meringue is glossy and stiff.
4. Line a cookie sheet with parchment paper and sprinkle a few drops of water on top. Spoon meringue onto cookie sheet in a circular heap, and with back of a spoon, make a shallow "well" in the middle.
5. Reduce oven temperature to 250 degrees F and bake for 1 hour and 15 minutes to 30 minutes, until the outside is crisp but still white in color.
6. Gently lift meringue from sheet and cool on wire rack.
For the whipped cream:
1. Combine heavy cream, vanilla, and confectioner's sugar in large bowl and mix on low speed. Gradually increase speed as cream thickens.
2. Spoon cream into well of the pavlova and top with fresh fruit such as kiwis, blueberries, strawberries, and raspberries.