Serves six. Prep: 30 minutes. Baking: 4 hours
Pavlova is a light, airy, and balanced dessert perfect for spring. It is created with a meringue base, filled with whipped cream, and topped with fruit.
Ingredients:
- 4 large egg whites – room temperature
- ¾ cup caster/superfine sugar
- ½ tsp cream of tartar
- 2 cups assorted fruit (raspberries, strawberries, blackberries, blueberries, kiwi, etc.).
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Directions:
- Preheat the oven to 200°F and line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar in a stand mixer. Beat with a whisk attachment at high speed for about one minute until soft peaks form (the batter is light and airy, beginning to thicken but does not stand on its own).
Egg whites and cream of tarter whipped into soft peaks. Credit: Rori Deyer. 
Egg whites, cream of tarter, and sugar whipped into stiff, glossy peaks. Credit: Rori Deyer. - Continue beating at high speed while slowly pouring in the caster sugar, about one tbsp at a time. Continue beating at high speed for about four minutes until stiff peaks form (the batter should be glossy, firm and stand up straight).
- On a piece of parchment paper, spread batter with a spatula creating a circular shape.
- Bake for 1 ½ hours, until the outer shell is hard. Turn off the oven and allow it to cool inside the oven for about 2 hours.
- While the pavlova is cooling, beat the heavy cream with a whisk attachment and powdered sugar on medium-high speed until whipped, about three minutes.
- Using the back of a spoon, smash in the middle of the pavlova, and spread whipped cream into the divot created.
Pavlova with divet for whipped cream. Credit: Rori Deyer. - Garnish with berries and serve right away as it doesn’t store well.
