New Zealand - Pavlova

Updated at: Thu, 17 Aug 2023 09:05:42 GMT

Step 1

Use stand mixer or hand mixer. Whisk egg whites and pinch of salt on high for 1-2 minutes until frothy

Step 2

Slowly incorporate castor sugar (one tablespoon at a time) into egg whites while continuing to whisk on medium speed. Whisk until pavlova is glossy and holds shape (*you can rub some pavlova in between fingers and make sure it is smooth and cannot feel any sugar grains)

Step 3

Whisk in vanilla extract until incorporated. Follow up by whisking in cornstarch

Step 4

Pavlova is ready when it holds its shape

Step 5

Preheat oven to 250F

Step 6

On sheet pan, lay piece of parchment paper. Lay plate (desired size of your pavlova) on parchment and trace outline with pen. Flip parchment paper upside down, allowing you to still see the outline, as a guide to shape pavlova

Step 7

Place pavlova onto parchment paper using spoon to shape it. Create sunken indentation in middle of pavlova to place filling after cooking.

Step 8

Place pavlova in oven and bake for 90 minutes. (*do not open the oven to check on it and let the heat escape)

Step 9

After 90 minutes of baking, turn off heat, but keep pavlova in the closed oven for another 3-4 hours (even overnight). This will help avoid cracking

Step 10

Using standing mixer or hand mixer. Add heavy cream and powdered sugar and whisk on medium high. Once cream starts to thicken, add lemon juice and whisk on high till desire whipped cream consistency

Step 11

Add desired amount of whipped cream in indentation of pavlova. Top with desired fruit

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