Airy meringue topped with whipped cream and vibrant berries. Crisp outside, soft inside, deliciously refreshing.
# What You Need:
→ Meringue
01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream
06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Topping
09 - 2 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
10 - Fresh mint leaves, optional, for garnish
# How To Make:
01 - Preheat oven to 275°F. Line a baking sheet with parchment paper; trace an 8-inch circle and flip paper over.
02 - In a large, clean mixing bowl, beat egg whites using an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, one tablespoon at a time, and beat on high speed until glossy stiff peaks develop.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract with a spatula, ensuring even distribution.
05 - Spoon meringue onto prepared parchment, forming a round with slightly raised edges to contain toppings.
06 - Bake for 1 hour and 15 minutes. Turn off oven and cool pavlova inside with door slightly ajar until completely cooled.
07 - In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
08 - Transfer cooled meringue to serving platter. Spread whipped cream on top, then arrange fresh berries generously.
09 - Garnish with mint leaves if desired. Serve immediately for optimal texture.
