Betty’s Pavlova

Pavlova Base

• 4 large egg whites — room temperature
• As needed Pinch salt
• 1 cup granulated sugar — preferably superfine
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch — sifted

Whipped Cream Topping

• 2 cups heavy whipping cream — cold
• 2–3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Fresh Fruit Topping

• 2–3 cups mixed fresh fruit — such as strawberries, blueberries, kiwi, raspberries, or peaches; washed and thoroughly dried

1. Prepare the Oven: Preheat oven to 275°F. Line a baking sheet with parchment paper. Use an 8-inch round pan or plate to trace a circle on the parchment, then turn the marked side down.
2. Whip the Egg Whites: In a completely clean, dry metal or glass bowl, beat the egg whites and salt on medium-high speed for about 3–5 minutes, until soft peaks form and the tips curl over when the beaters are lifted.4 large egg whites, pinch salt
3. Add the Sugar Slowly: Add the sugar about 1 tablespoon at a time, beating for about 20 seconds after each addition. Once all the sugar has been added, continue beating for 2–3 minutes, until the meringue is thick and glossy and holds stiff peaks. Rub a little meringue between two fingers; it should feel smooth rather than gritty.1 cup granulated sugar
4. Finish the Meringue: Sift the cornstarch over the meringue and drizzle in the vinegar. Fold gently with a rubber spatula just until no streaks remain, about 10–12 folds.1 teaspoon white vinegar, 1 teaspoon cornstarch
5. Shape the Pavlova: Spoon the meringue inside the traced circle. Shape it into an even 8-inch round about 2 inches tall, with slightly raised edges and a shallow depression in the center for the topping.
6. Bake: Bake without opening the oven for at least 1 hour 15 minutes. Continue baking as needed, up to about 1 hour 30 minutes, until the pavlova remains pale, feels dry and crisp on the outside, and begins to release easily from the parchment. Small cracks are normal.
7. Cool Slowly: Turn off the oven and leave the pavlova inside with the door slightly cracked for about 2 hours, or until completely cool. Do not add the topping while the shell is warm.
8. Prepare the Topping: In a clean, chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla on medium-high speed for about 2–4 minutes, until soft peaks form.2 cups heavy whipping cream, 2–3 tablespoons powdered sugar, 1 teaspoon vanilla extract
9. Assemble the Pavlova: Carefully transfer the completely cooled pavlova to a serving platter. Spoon the whipped cream into the center, top with the fresh fruit, and serve immediately.2–3 cups mixed fresh fruit