Method

Pavlova Base

Preheat the Oven

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Whip Egg Whites

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.

Add Sugar Gradually

Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the mixture until the egg whites are glossy and stiff peaks form.

Incorporate Cornstarch and Vinegar

Sprinkle the cornstarch over the meringue and add the vinegar and vanilla extract. Gently fold these ingredients into the mixture until just combined.

Shape the Pavlova

Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with a slight well in the center for the toppings.

Bake

Bake in the preheated oven for 1 hour. Once baked, turn off the oven and leave the pavlova inside to cool completely.

Whipped Cream

Whip the Cream

In a mixing bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form.

Add Sugar and Vanilla

Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form. Be careful not to over-whip.

Tropical Fruits Topping

Prepare the Fruits

While the pavlova is cooling, prepare the tropical fruits by peeling and slicing the kiwi, dicing the mango, and dicing the pineapple. Halve the passion fruits.

Assemble the Pavlova

Once the pavlova has cooled, spread the whipped cream on top and arrange the prepared tropical fruits over the cream.

Serve

Slice and serve the pavlova immediately for the best texture and flavor.

Two Hands Party Pavlova Recipe