Pavlova Recipe
Seasonal baked meringue with fruit, whipped cream and housemade sorbet
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Ingredients
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Meringue
Whipped Cream
Seasonal Fruit
Sorbet (optional)
Method
Meringue Preparation
- 1
Preheat Oven
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide.
- 2
- 3
Add Sugar
Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form and the mixture is glossy.
- 4
Incorporate Other Ingredients
Gently fold in the cornstarch, white vinegar, and vanilla extract until fully incorporated.
- 5
Shape Meringue
Spoon the meringue onto the prepared baking sheet within the circle, creating a slight well in the center for the toppings.
- 6
Bake Meringue
Bake for 1.5 hours, then turn off the oven and let the meringue cool inside for another hour.
Whipped Cream Preparation
- 7
Whip Cream
In a chilled bowl, beat the heavy cream on medium-high speed until it begins to thicken.
- 8
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract, then continue to whip until soft peaks form.
Fruit Preparation
- 9
Prepare Fruit
Wash and slice the mixed berries, kiwi, and passion fruit. Set aside for assembly.
Sorbet Preparation (optional)
- 10
Make Sorbet
In a saucepan, combine the water and sugar, and heat until the sugar dissolves. Remove from heat and let cool. Mix in the frozen fruit puree and lemon juice until smooth. Pour into a shallow dish and freeze until firm, about 4 hours, stirring every hour.
Assembly
- 11
Assemble Pavlova
Once the meringue is cooled, spread the whipped cream over the top, then artfully arrange the prepared seasonal fruit on top. If using, scoop the sorbet into bowls to serve alongside.