Classic Pavlova

Ingredients

Egg whites

4 large, at room temperature

White sugar

1 cup (200g), granulated

Cornstarch

1 tablespoon

White vinegar

1 teaspoon

Vanilla extract

1 teaspoon

Fresh fruit

2 cups, mixed (such as strawberries, kiwi, passionfruit, and blueberries)

Heavy cream

1 cup

Powdered sugar

2 tablespoons (for sweetening whipped cream)

Instructions

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment.
2. In a large bowl, using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until the mixture is thick, glossy, and forms stiff peaks.
3. Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula. Be careful not to deflate the egg whites.
4. Spoon the meringue mixture inside the circle drawn on the parchment paper. Starting from the center, spread the mixture outward, building up the edges slightly to create a slight depression in the center for the filling.
5. Bake for 1 hour, then turn off the oven and leave the door ajar, allowing the meringue to cool slowly inside. This will help prevent cracking.
6. Once cooled, carefully remove the meringue from the parchment paper and place it on a serving plate.
7. In a separate bowl, beat the heavy cream with the powdered sugar until stiff peaks form. Fill the center of the meringue with the whipped cream.
8. Top with your choice of fresh fruit, arranging them beautifully on top of the whipped cream.