Ingredients
For the Meringue:
- 4 large egg whites (room temperature)
- 250g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Topping:
- 250ml double cream
- 2 tbsp icing sugar
- 300g fresh strawberries (sliced)
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 150°C (130°C fan). Line a baking tray with parchment paper.
- Whisk egg whites until soft peaks form.
- Gradually add sugar, whisking continuously until stiff and glossy.
- Gently fold in cornflour, vinegar, and vanilla extract.
- Shape the mixture into a round disc with a slight dip in the center.
- Reduce oven temperature to 120°C and bake for 60–75 minutes.
- Turn off the oven and let the pavlova cool completely inside.
- Whip cream with icing sugar until soft peaks form.
- Spread cream over cooled pavlova and top with strawberries.
- Garnish with mint and serve immediately.
Notes
- Use clean, grease-free bowls for best meringue results.
- Add sugar slowly to avoid deflating the mixture.
- Avoid baking on humid days if possible.
- Do not open the oven door during baking.
- Assemble just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: British / European
- Diet: Vegetarian