Description
A delightful Easter Pavlova featuring a crunchy meringue shell topped with creamy whipped cream and fresh juicy berries.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200g) caster sugar
- 1 tsp white vinegar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- Edible flowers (such as violets, dianthus, or lavender)
- Meringue eggs or mini pastel candies (optional)
Instructions
- Preheat the Oven: Set your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Whip the Egg Whites: Beat the egg whites on medium speed until soft peaks form (about 3-5 minutes).
- Add Sugar Gradually: Gradually add the caster sugar, one tablespoon at a time, while mixing on high speed until thick and glossy (about 10 minutes).
- Incorporate Ingredients: Gently fold in the vinegar, cornstarch, and vanilla extract.
- Shape the Meringue: Spoon the meringue onto the prepared baking sheet, shaping it into a round with a shallow well in the center.
- Bake: Bake for about 1 hour 15 minutes, then turn off the oven and let it cool inside for another hour.
- Whip the Cream: Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form (about 3-4 minutes).
- Assemble: Fill the well of the meringue with whipped cream and top with raspberries, edible flowers, and candies.
- Serve: Enjoy immediately.
Notes
Avoid baking on humid days to prevent the meringue from weeping. Assemble right before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 21g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg