Ingredients
Method
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, continuing to beat until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.
Gently fold in the vinegar and cornstarch using a spatula, being careful not to deflate the egg whites.
Spoon the meringue mixture onto the parchment paper, using the drawn circle as a guide to form a round, shallow nest with slightly raised edges.
Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside with the oven door slightly ajar.
While the pavlova is cooling, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
Once the pavlova is completely cool, carefully transfer it to a serving platter.
Spread the whipped cream over the top of the pavlova, smoothing it into an even layer.
Arrange the sliced strawberries and kiwis on top of the cream for a vibrant and colorful presentation.
Garnish with mint leaves if desired for an added touch of freshness.
Prep Time, Total Time, Servings: 20 min | 1 hr 30 min | 8 servings
- Presentation Tips: Serve the pavlova on a decorative cake stand or plate. Slice it at the table for a stunning reveal and enjoy the contrasting textures of the crunchy meringue and fluffy cream!