Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Whisk the egg whites on high speed until soft peaks form.
- Add the granulated sugar gradually, one spoonful at a time, until glossy and stiff peaks form.
- Fold in the vanilla extract, white vinegar, and cornstarch until well combined.
- Spoon the meringue onto the baking sheet, shaping it into a round nest with a slight dip in the center.
- Bake for 1 hour, then turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
- Whip the heavy cream until soft peaks form and spread it over the meringue.
- Top with mixed fresh berries and dust with powdered sugar if desired, then serve immediately and enjoy.
Notes
Use room-temperature egg whites for better volume and stability. Make sure mixing bowl and beaters are completely clean and free of fat. Cool the meringue slowly in the oven to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 30mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pavlova, dessert, berries, meringue, gluten-free