NEW! How To Make A Flawless Pavlova! FOOL PROOF METHOD

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 your oven to 130C / 265F (fan off) and prepare your baking tray by lining it with baking paper.

Clean your mixing bowl with vinegar to ensure no fat remains.

Whip 180g egg whites on low speed until soft peaks form, about 5 minutes.

Gradually add 300g caster sugar, one teaspoon at a time, waiting between additions until fully dissolved, about 5 minutes.

Increase speed and whisk for about 8 minutes until thick and glossy, checking for any gritty sugar granules.

Sift in 15g corn starch and 3/4 tsp cream of tartare, then add 1 tsp vanilla and mix until combined.

Shape the meringue into a circle on the baking paper, creating a well in the center.

Bake at 95C / 200F for 90 minutes until crisp on the outside.

Let the meringue cool in the oven with the door ajar for 1 hour.

Prepare the mascarpone by stirring it in a bowl, then add 250g cold heavy cream, 40g powdered sugar, and 1 tbsp vanilla, whipping until smooth and stiff.

Decorate the cooled pavlova with whipped cream and fresh fruits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens