Pavlova

Pavlova Recipe for 4:

Ingredients:

- 4 large egg whites, at room temperature

- 1 cup caster sugar (superfine sugar)

- 1 teaspoon cornstarch (cornflour) *optional

- 1 teaspoon white vinegar or lemon juice *optional

- 1 cup heavy cream

- 1 tablespoon powdered sugar

- Assorted fresh fruits (such as strawberries, kiwis, blueberries) for topping

Instructions:

1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.

2. In a clean, dry mixing bowl, whip the egg whites on medium-high speed until soft peaks form.

3. Gradually add the caster sugar to the egg whites, one tablespoon at a time, while continuing to whip. Whip until stiff, glossy peaks form.

4. Gently fold in the cornstarch and white vinegar or lemon juice into the meringue mixture, being careful not to deflate the egg whites.

5. Spoon the meringue onto the prepared baking sheet, shaping it into a circular base with slightly raised edges to hold the cream and fruits.

6. Bake the pavlova in the preheated oven for about 1 hour or until the exterior is crisp and lightly browned. The center should remain marshmallow-like and slightly soft.

7. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

8. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

9. When ready to serve, carefully transfer the pavlova to a serving plate. Spoon the whipped cream over the meringue base, spreading it out to the edges.

10. Top the whipped cream with the fresh fruits, arranging them in a beautiful and artful manner.

11. Slice the pavlova into individual servings and serve immediately, savoring each spoonful of this delicate dessert.