Classic Pavlova Recipe

Prepare oven and tray

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. If making individual pavlovas, draw four 6-inch circles on the reverse of the parchment as guides; for one large pavlova, draw a single 8–9 inch circle.

Bring egg whites to room temperature for about 20–30 minutes. Wipe mixing bowl and beaters dry and free of grease.

In a large clean bowl, whisk the 4 egg whites on medium speed until soft peaks form. Add a pinch of salt and continue beating.

With the mixer on medium-high, begin adding the 1 cup superfine sugar one tablespoon at a time, allowing sugar to dissolve between additions (about 5–7 minutes total). The meringue should become glossy and hold stiff peaks.

Sift together 1 tsp cornstarch and add to the meringue with 1 tsp white vinegar and 1 tsp vanilla extract. Fold gently but thoroughly to combine without deflating the meringue.

Spoon or pipe the meringue onto the prepared parchment within the drawn circles, creating a slight well in the center to hold the cream. Smooth edges and top with a spatula to create some texture.

Place the meringue(s) in the preheated oven and immediately reduce temperature to 225°F (105°C). Bake for 60–75 minutes for individual shells (80–90 minutes for one large shell) until dry to the touch and lightly crisp on the surface. Turn oven off, leave the door slightly ajar (use a wooden spoon to prop it) and let the meringue cool completely in the oven for at least 2 hours or overnight to avoid cracks.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes to help the cream whip better.

In a medium bowl, beat the 4 oz room-temperature cream cheese briefly until smooth to remove lumps.

Pour 1.5 cups chilled heavy cream into the chilled bowl, add 3 tbs powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft peaks form.

Fold the whipped cream into the softened cream cheese gently until smooth and homogenous, keeping the mixture light. Taste and adjust sweetness if desired by adding up to 1 tbs more powdered sugar.

Cover and refrigerate the cream mousse while the meringue cools (or until ready to assemble).

Combine 1 cup passion fruit pulp, 2 tbs granulated sugar, 2 tbs water and 1 tsp lemon juice in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer for 2–3 minutes to slightly thicken and meld flavors. Remove from heat and cool to room temperature.

Optional: For a seed-free coulis, strain the mixture through a fine-mesh sieve, pressing with the back of a spoon. Reserve seeds if you prefer the textured look — either is traditional for passion fruit.

Chill the coulis until assembly time.

Gently wash and dry strawberries, blueberries and raspberries. Hull and quarter the strawberries. Pat all berries dry to avoid soggy meringue.

When the meringue shells are completely cooled, transfer to a serving platter. Spoon or pipe the chilled cream mousse into the center well of each pavlova, leaving a small border of meringue visible.

Arrange the strawberries, blueberries and raspberries over the cream mousse attractively. Scatter optional mint leaves.

Drizzle 2–3 tbs of the passion fruit coulis over each pavlova and around the plate. Serve immediately to preserve the crisp exterior and marshmallow center of the meringue. If not serving right away, keep components separate and assemble within 1 hour of serving.