A marshmallow-like center with a crunchy exterior, there's nothing quite like the Perfect Pavlova — and I'll show you how to make one with 5 simple steps.
Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step)
Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.
On the cookie sheet, spread out the pavlova into a 10-inch round. Make the dip in the middle where you will spread the cream.
Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
When you are ready to serve, dollop whipped cream on top of the Pavlova and top with Sliced strawberries, sliced kiwi, and some passion fruit. Keep refrigerated and enjoy within 2 days.
*Vinegar: use white, distilled or apple cider vinegar but avoid using malted vinegar. Also you can use lemon juice instead of vinegar.
*Eggs: Often people will use aquafaba for meringue in place of eggs. Personally I have never had good luck baking it but feel free to try it out. I know people do have success.... just not me.