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Pavlova Cake

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A light and airy meringue cake topped with whipped cream and fresh fruits, perfect for any occasion.

Ingredients

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  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Fresh fruits (such as strawberries, kiwi, and passion fruit) for topping

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites until soft peaks form.
  3. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
  4. Mix in the vanilla extract, vinegar, and cornstarch until well combined.
  5. Spoon the meringue onto the prepared baking sheet, shaping it into a circular base.
  6. Bake for about 1 hour, until crisp on the outside and soft on the inside.
  7. Whip the heavy cream with powdered sugar until soft peaks form.
  8. Once cooled, top the meringue with whipped cream and arrange fresh fruits on top.

Notes

Pavlova is best enjoyed fresh but can be kept in an airtight container for up to 2 days. Add cream and fruits just before serving.

Nutrition

Find it online: https://doughgirlbylea.com/pavlova-cake/

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