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Ingredients
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Pavlova Base and Toppings
Method
Preparation Steps
- 1
Make the Pavlova Base
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- 2
In a clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until the mixture is glossy and stiff peaks form.
- 3
Gently fold in the cornstarch and vinegar until just combined.
- 4
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight well in the center.
- 5
Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside.
- 6
Prepare the Ganache
Heat the heavy cream in a saucepan until it just begins to simmer.
- 7
Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth.
- 8
Assemble the Pavlova
Once the pavlova has cooled, spoon the ganache into the center.
- 9
Top with fresh strawberries, raspberries, and verveine leaves.
- 10
Sprinkle rolled oats on top for added texture.
