New Zealand Delight Pavlova

Ingredients

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Assorted fresh fruits (strawberries, kiwi, passion fruit, etc.) for topping Assorted fresh fruits (strawberries, kiwi, passion fruit, etc.) for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 26g (24g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk on high speed until stiff peaks form and the mixture becomes glossy.
4. 4.
   Gently fold in the cornstarch and vinegar until well combined.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or oval shape with slightly raised edges.
6. 6.
   Bake for 1.5 to 2 hours, or until the meringue is crisp on the outside and slightly soft on the inside.
7. 7.
   Turn off the oven and leave the Pavlova inside to cool completely.
8. 8.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
9. 9.
   Carefully transfer the cooled Pavlova onto a serving plate and fill the center with the whipped cream.
10. 10.
    Top with an assortment of fresh fruits and serve immediately.

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of yolk in the egg whites, as even a small amount can prevent proper whipping. Use room temperature eggs for better volume.
• Cornstarch — Cornstarch helps create a soft and marshmallow-like interior. Make sure to sift it before folding it into the meringue mixture to avoid lumps.

Tips & Tricks

• Ensure the mixing bowl and whisk are completely clean and free of any grease to achieve maximum volume when whisking the egg whites.
• Add the sugar gradually to the egg whites while whisking to allow for better incorporation and a more stable meringue.
• Let the Pavlova cool completely in the oven to prevent cracking.
• Decorate the Pavlova with fruits just before serving to maintain their freshness and vibrant colors.
• Leftover Pavlova can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Pavlova immediately after topping it with whipped cream and fruits to enjoy the contrast between the crisp meringue and the creamy filling. Cut into slices using a sharp knife or serve individual portions with a spoon.

Presentation advice

To create an elegant presentation, dust the top of the Pavlova with powdered sugar just before serving. Garnish with fresh mint leaves for an extra touch of color and freshness.