This classic Pavlova recipe yields an ethereal dessert with a signature crisp crust and a hidden marshmallow-like center. Named after the Russian ballerina Anna Pavlova, it is a staple of Australian and New Zealander cuisine, perfect for topping with seasonal fruits and whipped cream.
4 large egg whites, room temperature
1/8 teaspoon table salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white balsamic or cider vinegar
2 teaspoons cornstarch
1. Preheat oven to 300°. Line a sheet pan with parchment paper, trace a 9-inch circle in the center, and turn the paper over.
2. In the clean bowl of a standing mixer with a whisk attachment, beat egg whites until frothy. Add salt and continue beating.
3. As soft peaks form, slowly add sugar in a thin stream, beating as you go. Once sugar is incorporated, beat on high speed until firm, shiny peaks begin to form, about 2 more minutes.
4. Stop beating; then gently fold in vanilla, vinegar, and cornstarch with a spatula.
5. Spoon the meringue into the center of the traced circle and use the back of the spoon to spread it out to the edges, creating a shallow well in the middle.
6. Put into the oven, reduce heat to 250°, and bake 1-1/2 hours. Turn off the oven, leaving meringue inside until it turns crisp and pale, but still a bit soft inside, about 1 hour. Remove from oven and let cool completely.
Ensure your mixing bowl is completely free of grease.
Do not open the oven door during the baking or cooling process.
Top with whipped cream and tart fruits like passionfruit or berries to balance the sweetness.
Find it online: https://pinchofwarmthbakes.com/strawberry-pavlova-cake/