Australian Pavlova Fruit Salad

Ingredients

Egg whites

4 large

White sugar

1 cup

Cornstarch

1 tablespoon

Lemon juice

1 teaspoon

Vanilla extract

1 teaspoon

Heavy whipping cream

1 cup

Fresh fruits (e.g., strawberries, kiwi, passionfruit, berries)

2-3 cups, diced or sliced

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing a 9-inch circle on the paper as a guide.
2. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the white sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until the mixture becomes thick, glossy, and forms stiff peaks.
4. Gently fold in the cornstarch, lemon juice, and vanilla extract until just combined. Avoid deflating the mixture.
5. Spoon the meringue into the center of the drawn circle on the parchment paper. Use a spatula to spread the mixture towards the edges, creating a slight depression in the center.
6. Bake for 1 hour, then turn off the oven and let the meringue cool inside with the door slightly ajar to prevent cracking.
7. Once cooled, carefully remove the meringue from the parchment paper and place it on a serving platter.
8. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Spoon the whipped cream into the center of the meringue.
9. Top with your choice of fresh fruits, arranging them artfully for a vibrant presentation.