Pavlova

Instructions

1. Step 1

   Preheat the oven to 150°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Place the egg whites in a clean, dry bowl and beat until stiff peaks form.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg White

   Cookware: electric mixer, Large Mixing Bowl

3. Step 3

   Continue beating while adding the sugar gradually. Beat until the meringue is thick, glossy, and no longer feels gritty when rubbed between two fingers.

   Timer: 7 min (fixed)

   Ingredients used: 220.0 gr Sugar

   Cookware: electric mixer, Large Mixing Bowl

4. Step 4

   Fold in the cornstarch, white vinegar, and vanilla extract just until evenly incorporated.

   Ingredients used: 8.0 gr Cornstarch, 5.0 ml Vanilla Extract, 5.0 ml White Vinegar

   Cookware: Large Mixing Bowl, rubber spatula

5. Step 5

   Spoon the meringue onto the prepared baking sheet and shape it into a 20 cm round with slightly raised edges.

   Cookware: baking sheet, Offset spatula

6. Step 6

   Place the pavlova in the oven, immediately reduce the temperature to 120°C, and bake until dry and firm on the outside.

   Timer: 75 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Switch off the oven and leave the pavlova inside with the door closed until completely cool.

   Timer: 90 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Beat the cold heavy cream until it holds soft peaks.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 ml Heavy Cream

   Cookware: electric mixer, Large Mixing Bowl

9. Step 9

   Transfer the cooled pavlova to a serving plate. Spread with whipped cream and top with the strawberries and kiwifruit immediately before serving.

   Ingredients used: 2.0 piece Kiwi Fruit, 250.0 gr Strawberry

   Cookware: Offset spatula