• 4 egg whites
  • 1 cup caster sugar
  • 1 teaspoon cornstarch (cornflour)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • Fresh fruits (such as strawberries, kiwi, or passion fruit) for topping


  1. Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper.
  2. In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form.
  3. Gradually add caster sugar, a spoonful at a time, while continuing to beat the egg whites until they become thick and glossy.
  4. Gently fold in the cornstarch, vinegar, and vanilla extract until well combined.
  5. Spoon the mixture onto the prepared baking tray, shaping it into a round or individual nests.
  6. Bake in the preheated oven for about 1 hour or until the pavlova is crisp on the outside but still soft on the inside.
  7. Turn off the oven and leave the pavlova inside to cool completely.
  8. Once cooled, carefully transfer the pavlova to a serving plate.
  9. Fill the center of the pavlova with whipped cream and top with fresh fruits.
  10. Serve immediately and enjoy!

Note: The pavlova is delicate, so handle it gently when transferring and topping it.



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