Crisp & Cloudy Pavlova Meringue

Pavlova is a classic dessert from Australia/New Zealand, featuring a meringue base that’s crisp on the outside and soft, almost marshmallow-like on the inside. It’s traditionally topped with whipped cream and fresh berries or fruit.

Light as air on the outside, soft and marshmallowy on the inside, this pavlova is the perfect canvas for fresh fruit, whipped cream, or a decadent drizzle of chocolate sauce. The secret lies in a touch of cornstarch and vinegar, which keep the center tender while the outside bakes to a delicate crunch. Elegant yet effortless, it’s a dessert that’s as impressive as it is irresistible.

Ingredients

• 3 egg whites

• 150 - 200 ml granulated sugar (more sugar gives a firmer meringue)

• 1 tsp cornstarch

• 1 ml of distilled vinegar (12%) or 1 tsp white wine vinegar or lemon juice

• ½ tsp vanilla sugar (optional)

Instructions

1. Preheat the oven to 100°C (212°F).

2. Beat the egg whites until stiff peaks form.

3. Gradually add the sugar, a little at a time, while continuing to whisk until the meringue is glossy and holds firm peaks (this can take several minutes).

4. Sift in the cornstarch, vinegar, and vanilla sugar, and whisk until the mixture is stiff enough to stay in the bowl if you turn it upside down.

5. Shape the meringue into a round disc (about 18 cm / 7 inches in diameter) on a sheet of baking paper, creating a slight well in the center.

6. Bake for about 1 hour in a fan-assisted oven, or 1½ hours in a conventional oven (top and bottom heat). Turn off the oven and let the meringue cool inside with the door slightly open.

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