Pavlova with Fruit
A light and airy dessert topped with fresh fruit, perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy whipping cream
- Fresh fruit (e.g., strawberries, kiwi, passionfruit)
Instructions
- Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a circle to help shape the pavlova.
- Beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the sugar is fully dissolved.
- Fold in the vanilla extract, vinegar, and cornstarch into the egg white mixture.
- Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight dip in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside.
- Whip the heavy cream until soft peaks form and spread it over the pavlova.
- Top with an array of fresh fruit and serve immediately.
Notes
Pavlova is best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 11mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.doughgirlbylea.com/pavlova-with-fruit/