Ingredients

6 large egg whites (room temperature)

300 g superfine sugar (1 1/2 cups)

2 tsp cornstarch

1 tsp white vinegar

1 tsp vanilla extract

480 ml heavy cream (2 cups, cold)

2 tbsp powdered sugar (optional)

1/2 tsp vanilla extract

1/2 cup raspberries

1/2 cup blueberries

1/2 cup red currants

1/4 cup sliced strawberries (optional)

Fresh rosemary sprigs or mint leaves (for garnish)

Instructions

Step 1: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper. Draw an 8-inch circle as a guide on the parchment and then flip it over so the pencil marks are underneath.

Step 2: Place the egg whites in a clean, dry bowl and beat with an electric mixer until soft peaks form.

Step 3: Gradually add the superfine sugar one tablespoon at a time, continuing to beat until stiff peaks form and the sugar is fully dissolved.

Step 4: Gently fold in the cornstarch, white vinegar, and vanilla extract using a rubber spatula.

Step 5: Spoon the meringue onto the prepared parchment paper, shaping it inside the drawn circle with slightly raised edges to hold the toppings.

Step 6: Bake for 1 hour and 15 minutes. Then turn off the oven, crack the door open slightly, and allow the meringue to cool completely inside the oven.

Step 7: Beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 8: Once the meringue is completely cool, transfer it carefully to a serving plate and spread the whipped cream evenly over the top.

Step 9: Arrange the raspberries, blueberries, red currants, and optional sliced strawberries on top of the whipped cream. Garnish with fresh rosemary sprigs or mint leaves.

Step 10: Serve immediately to enjoy the pavlova at its best texture and flavor.

Tips & Variations

Make sure the mixing bowl and beaters are completely clean and dry to achieve perfect meringue peaks.

Use superfine sugar for quicker dissolving and a smoother meringue texture.

Try other seasonal fruits like kiwi or passion fruit for a tropical twist.

For extra flavor, fold some finely grated lemon or orange zest into the whipped cream.

FAQs

Can I make the pavlova ahead of time?

You can prepare the meringue base a day ahead and keep it in an airtight container. Whip the cream and assemble the pavlova just before serving for the best texture.

Why is the meringue sticky or weeping?

This usually happens if the sugar hasn’t dissolved completely or if the meringue is baked at a temperature that’s too high. Using superfine sugar and baking low and slow helps prevent stickiness and weeping.