Classic PAVLOVA Recipe | Perfect Meringue Dessert with Whipped Cream and Berries

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 150 degrees Celsius (300°F).

Separate 4 egg whites from the yolks, saving the yolks for another recipe.

In a clean bowl, add the egg whites and some salt, and start whipping on low speed for 3 minutes until foamy.

Increase the speed to medium and gradually add caster sugar, mixing for another 3 minutes until glossy.

Increase the speed to medium-high and mix for another 3 minutes until stiff peaks form.

Add half a teaspoon of vanilla extract and mix for 1 minute on the highest speed.

Sift in a little corn flour and corn starch to help keep the meringue crisp, and gently fold it in using a metal spoon.

Sift in the remaining corn flour and gently fold it in until no bits are visible.

On a baking tray lined with parchment paper, draw an 8-inch circle as a template and invert the paper.

Plop the meringue mixture onto the baking tray, shaping it into a cake-like form with a dent in the middle for the cream.

Reduce the oven temperature to 110 degrees Celsius (230°F) and bake for about 1 hour 30 minutes to 1 hour 45 minutes until dehydrated.

Turn off the oven and leave the meringue inside with the door closed for a couple of hours to cool down to room temperature.

Whip the chilled whipping cream, adding a couple of spoonfuls of icing sugar (optional) until soft peaks form.

Gently lift the meringue off the parchment paper and fill the dent with whipped cream.

Top with fresh seasonal berries like strawberries and blueberries, and dust with icing sugar for a finishing touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens