Method
Whip the meringue
Preheat the oven to 100°C fan.
The bowl and whisk must be completely grease-free — even a trace of yolk or fat will stop the whites whipping. Egg whites at room temperature whip better than cold ones.
Start whipping the egg whites until foamy, then add the sugar in three additions, whipping well between each until the sugar dissolves. Continue until you reach stiff peaks — the meringue holds straight, glossy tips when you lift the whisk.
Fold in the cornstarch and vinegar gently — don't overmix.
Shape
Line a baking tray with parchment. Draw a 20cm circle in pencil as a guide, then flip the paper over (pencil side down).
Pile the meringue inside the circle and use a spoon to shape it with raised edges and a shallow well in the centre. Keep the texture rough and rustic — the uneven surface is what makes it look good.
Bake
100°C fan for 90 minutes.
When done, do not open the oven door — turn off the heat and leave the pavlova inside to cool for at least 2 hours, ideally overnight. This prevents cracking from the temperature change.
Decorate
Whip the cream with icing sugar to soft peaks. Pile into the centre well, top generously with fresh fruit, and serve immediately (don't leave it too long after decorating — the cream will weep).
Key Tips
- Completely grease-free equipment — a single drop of oil prevents the whites from whipping
- Add sugar gradually — three additions gives a stable, glossy meringue
- Cornstarch + vinegar: creates the signature crisp shell with a marshmallow-soft centre — don't skip
- Cool in the oven: sudden temperature changes cause cracking and collapse
- Fan ovens can dry the surface quickly — some surface cracking is normal and will be covered by the cream
Fruit Combinations
- Strawberry + passionfruit — the classic, tangy and sweet
- Mango + blueberry — beautiful colours, sweeter
- Kiwi + strawberry — well-balanced acidity