Ingredients
6egg whites,room temperature
1½cupsgranulated sugar
2tspcorn starch
½tbsplemon juice
½tbspvanilla extract
1½cupscold heavy whipping cream
2tbspgranulated sugar
4cupsfresh berries,such as blueberries, raspberries, small strawberries, blackberries
1kiwi fruit,peeled and sliced
Preparation
Preheat the Oven to 250 degrees F. Line a large baking sheet with parchment paper.
Using the whisk attachment on your stand mixer, beat egg whites and 1½ cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
Add lemon juice, vanilla extract and corn starch and continue mixing another 15 seconds or until well blended.
Transfer immediately to a large sheet of parchment paper and use spatula to form a 10-inch round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
Bake at 250 degrees F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled.
Remove pavlova from oven and let cool completely to room temp then cover and let stand in a dry, room temp room up to 2 days or assemble and serve right away.
Beat heavy whipping cream with 2 tablespoons sugar on high speed 2 to 3 minutes or until frosting is stiff and spreadable but don’t overbeat or it will become buttery.
Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It’s best served right away.
