Ingredients
- 6 egg whites
- 1 ½ teaspoons vinegar
- 2 cups castor sugar or superfine sugar
- 1 ½ teaspoons vanilla extract
- 2 cups sweetened whipped cream
- 1 cup fresh strawberries, sliced
- 2 kiwifruit, peeled, halved lengthwise, and sliced
- 1 fresh peach - peeled, pitted and sliced
- ½ cup fresh blueberries
Reasons You'll Love It
Kitchen Tips
- Make sure your mixing bowl is completely clean and dry to avoid deflating the meringue.
- Bake at a low temperature to dry out the meringue without browning it too much.
Step 1
Preheat your oven to 450°F (220°C), but don’t worry—you’ll lower the temperature once the pavlova goes in. Line a 9 or 10-inch round glass dish with parchment paper to keep things from sticking.
Step 2
In a large bowl, whisk the egg whites with a pinch of salt until you see soft peaks forming. Gradually add the sugar, a tablespoon at a time, while continuing to beat until the mixture becomes glossy and stiff. Stir in the vanilla and vinegar, then gently fold in the coconut if you’re using it. Spread the meringue evenly in the dish, making sure it reaches all the edges.
Step 3
Pop the pavlova in the oven and immediately turn the heat down to 300°F (150°C). Let it bake for about 40 to 50 minutes, until the top is crisp and a light straw color. When the time’s up, turn off the oven but leave the pavlova inside to cool slowly—that helps prevent cracks.
Step 4
Once it’s completely cooled, pile on a generous layer of sweetened whipped cream. Then, arrange the strawberries, kiwis, peaches, and blueberries on top in pretty concentric circles for a fun, colorful finish.
