When it comes to light and airy desserts, pavlova steals the show with its crunchy exterior and melt-in-your-mouth interior. Originating from Australia and New Zealand in honor of the Russian ballerina Anna Pavlova, this cloud-like dessert has become an international favorite. Follow this best pavlova recipe to make a stunning and delicious dessert that will impress your guests at any gathering.

Ingredients:

– 6 large egg whites (room temperature)

– 1 1/2 cups superfine sugar

– 1 tsp white vinegar

– 1/2 tbsp cornstarch

– 1 tsp pure vanilla extract

For the topping:

– 1 1/2 cups heavy whipping cream

– 2 tbsp powdered sugar

– Fresh fruit of your choice (strawberries, raspberries, kiwi, etc.)

Instructions:

Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a circle about 9 inches in diameter on the parchment to guide you when creating the shape of your pavlova.

In a large, clean mixing bowl, whisk the egg whites with an electric mixer on low speed until soft peaks form. Gradually add the superfine sugar, one spoonful at a time, whisking continuously on medium-high speed until stiff peaks form and the mixture is thick and glossy.
Gently fold in the vanilla extract, cornstarch, and white vinegar using a spatula or large metal spoon. This creates a marshmallow-like texture.

Carefully spoon dollops of meringue onto the lined baking sheet within your drawn circle. Shape the meringue into a nest by creating ridges around the edge with small inward strokes while maintaining a smoother surface in the middle.

Bake for 75 minutes or until the pavlova is crisp on the outside and slightly soft on the inside. Avoid opening the oven door during baking. Once done, turn off your oven, leave the door ajar, and allow the pavlova to cool completely inside.

For the topping, whip the heavy cream along with powdered sugar until stiff peaks form. Spread it over the cooled pavlova and top with your choice of fresh fruit.

Serve immediately for the perfect balance of sweetness, crunch, airiness, and tang – truly a dessert befitting its namesake! Enjoy your homemade pavlova as you marvel at how simple it was to make this delightful treat.