Ingredients
Equipment
Method
Meringue
- Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy.
- Gradually add the sifted icing sugar while continuing to beat the egg whites until bright white, voluminous, and stiff peaks form.
- Add the cornstarch and vanilla extract to the meringue mixture and whip until just combined.
- Form small mounds of meringue approximately 5cm in diameter on the prepared baking sheets, leaving space between each. Create a small dent in the center of each mound.
- Bake the meringues for 60 minutes.
- After baking, switch off the oven and leave the meringues inside to cool completely for approximately 2 hours.
- Once cooled, arrange the meringues in a wreath shape on a serving platter.
Whipped Cream Topping
- In a mixing bowl, whip the heavy cream together with the sifted icing sugar and vanilla extract until medium-stiff peaks form.
- Spoon or pipe whipped cream onto the center of each pavlova mound. Garnish with fresh berries and mint leaves.
- Serve the pavlova wreath immediately.
Nutrition
Notes
Feel free to use seasonal fruits for variations. Ensure to store leftovers separately to maintain their texture.