Berry Pavlova

Ingredients

• 4 large Egg whites, room temperature
• 1 cup Superfine (caster) sugar
• 2 teaspoons Cornstarch
• 1 teaspoon White vinegar
• 1 teaspoon Vanilla extract
• 1.25 cups Heavy whipping cream, chilled
• 2 tablespoons Powdered sugar
• 1 cup Fresh strawberries, hulled and sliced
• 0.5 cup Fresh blueberries
• 0.5 cup Fresh raspberries
• 2 tablespoons Passionfruit pulp(optional)

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing an 8-inch circle as a guide.

2. 2

   In a clean glass bowl, beat egg whites on medium speed until soft peaks form, then increase speed and add caster sugar one tablespoon at a time.

3. 3

   Continue beating until the meringue is thick, glossy, and the sugar has completely dissolved (test by rubbing a bit between your fingers).

4. 4

   Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula until just combined.

5. 5

   Spoon the meringue onto the parchment circle, smoothing the sides upward to create a slight nest shape with a dip in the center.

6. 6

   Reduce oven temperature to 250°F (120°C) and bake for 75 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.

7. 7

   Once cooled, whip the heavy cream and powdered sugar until stiff peaks form, then spread generously into the center of the meringue shell.

8. 8

   Top with the mixed berries and drizzle with passionfruit pulp if using, then serve immediately.