Savor Summer's Best with our Cherry-Topped Pavlova Delight
This recipe is a staple in our home at Christmas time and birthdays. We have added a few tips to help with cracking and also achieve that ultimate marshmallow centre
- 5 egg whites
- 1 cup castor sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 cups cream
- Fresh cherries or other summer fruits, for serving
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on the paper to use as a guide. Or just slap it on. Watch our reel for help.
- In a large, clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites, beating continuously until the mixture is glossy and the sugar is dissolved. To check if the sugar has dissolved, rub a small amount of the mixture between your fingers; it should feel smooth, not gritty.
- Stir in the vinegar, vanilla extract, and cornstarch.
- Spoon the mixture onto the prepared baking sheet, using the drawn circle as a guide. Use a spatula to create a well in the center of the pavlova, making the edges higher than the center.
- Turn oven to 120°C and bake for 1 hour and 45 minutes
- Extra tip for crunch. After 1 hour and 45 minutes of baking, turn the oven down by 20 degrees every 20 mins until the oven is off. Then allow the pavlova to cool inside the oven, until the oven has completely cooled. This will help to prevent cracks from forming on the surface of the pavlova. Its an extra step but worth it.
- Allow the pavlova to cool completely on the baking sheet.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Spoon the whipped cream into the well of the pavlova.
- Top the whipped cream with cherries and or other summer fruits.