Pavlova Recipe

Prepare oven and equipment

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Using a pencil, draw a 7-8 inch (18-20 cm) circle on the underside of the parchment as a guide; then flip the paper so the penciled side is down.

Beat egg whites

Ensure mixing bowl and whisk are completely clean and dry. Separate 4 large egg whites into the bowl (no yolk). Let whites sit at room temperature 20–30 minutes if time allows. Begin whipping on medium speed until soft peaks form.

Add sugar gradually

With the mixer running, add 1 cup granulated sugar 1 tablespoon at a time, waiting a few seconds between additions so sugar dissolves. After all sugar is added, increase speed to high and whip until glossy, stiff peaks form and the mixture is smooth when rubbed between fingers (no graininess). This takes about 4–6 minutes.

Stabilize and flavor

Gently fold in 2 tsp cornstarch, 1 tsp vanilla extract, 1 tsp white wine vinegar, and a pinch of fine salt using a rubber spatula. Combine thoroughly but gently to keep air in the meringue.

Shape meringue

Spoon the meringue onto the penciled circle on the parchment. Use the back of the spoon to create a nest shape: spread out to the circle edge, then build up taller sides leaving a slight well in the center to hold cream and fruit (about 2–3 inches high at the edges). Smooth the outside and create rustic peaks if desired.

Bake and cool

Place the meringue in the preheated oven. Immediately reduce heat to 225°F (105°C) if your oven runs hot. Bake for 60–75 minutes until the outside is dry and pale, and the meringue lifts easily from the parchment. Turn the oven off, crack the oven door open, and let the meringue cool inside the oven completely (at least 2 hours, ideally overnight) to prevent cracking from sudden temperature changes.

Chill equipment

About 15 minutes before assembling, chill a medium mixing bowl and beaters in the refrigerator for best results.

Whip cream

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tbsp confectioners' sugar and 1 tsp vanilla extract. Beat on medium-high speed until soft to medium peaks form. Do not overbeat; the cream should be smooth and spreadable.

Assemble pavlova

Carefully transfer the cooled meringue (on its parchment) to a serving plate. Spoon or spread the whipped cream into the central well of the meringue, leaving the edges visible.

Add fruit

Arrange the strawberries and kiwi over the whipped cream. Spoon the passion fruit pulp or scatter berries on top for brightness. Taste and add a light dusting of extra confectioners' sugar if desired.

Serve

Serve the pavlova within 2 hours of assembly for best texture; the meringue exterior should stay crisp while the interior remains marshmallowy. If you need to prepare ahead, store the cooled meringue in an airtight container at room temperature for up to 2 days, then assemble just before serving.