It was a snowy Christmas Eve when I first attempted a Pavlova, and my kitchen transformed into a scene of pure, sugary magic. The scent of toasting meringue and vanilla filled the air, a crisp, sweet perfume that promised something spectacular. As I pulled the billowy, snow-white creation from the oven, its edges delicately cracked, I felt a rush of festive joy. This dessert, with its crisp shell and marshmallow-soft heart, crowned with jewel-like fruits and cream, became an instant holiday tradition in my home. It’s not just a dessert; it’s a centerpiece of celebration, a beautiful mess of textures that never fails to delight everyone gathered around the table.
Ingredients
- 4 large egg whites, room temperature
- 1 cup superfine sugar (caster sugar)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- A pinch of fine salt
- For the topping:
- 1 ½ cups heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit: I use a mix of pomegranate arils, kiwi slices, raspberries, and passionfruit pulp.
Let’s talk ingredients for a second because they truly matter here. Using room-temperature egg whites is non-negotiable—they whip up so much higher and more stable than cold ones. I’ve tried both, and trust me, this one works better. Superfine sugar dissolves almost instantly, preventing a gritty meringue; if you don’t have it, just pulse regular granulated sugar in a blender for 30 seconds. The cornstarch and vinegar are the secret guardians of your Pavlova’s texture. They stabilize the meringue, giving you that iconic crisp exterior and chewy, marshmallow center. Don’t skip them; they make a huge difference.(See the next page below to continue…)