- 4 large egg whites, at room temperature
- 1 cup castor sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar or white vinegar
- 1 teaspoon cornflour
- 125ml heavy cream, whipped
- 350g fresh mixed berried or 200ml lemon curd
- Preheat the oven to 175°C. Line a large baking tray with baking paper or a silicone baking mat.
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add half the sugar, beating for 30 seconds and then add the second half and beat for 30 seconds. Continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
- The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar or white vinegar and cornflour.
- Spread the pavlova mixture into a 15 – 20cm circle onto the baking tray. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively high and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat to 95°C. The pavlova will stay in the oven as it cools down to 95°C. Bake until the pavlova is firm and dry, about 90 minutes in total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days or serve right away.
- For serving, top with whipped cream or lemon curd and mixed berries.