Pavlova Cake
Ingredients
The Meringue
1¼ cups fine sugar
2 tablespoons cornstarch
6 large egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
The Whipped Cream & Toppings
1 cup heavy cream
2 tablespoons sugar
½ teaspoon pure vanilla extract
Your choice of sweet and tart fruits
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Instructions
Preheat your oven to 250°F. Draw an 8-inch circle on a piece of parchment paper and place it ink-side down on a baking sheet.
In a small bowl, whisk together the sugar and cornstarch. Set aside.
In a large mixing bowl, use your Mixer with the whisk attachment to beat the egg whites until foamy. Add the cream of tartar and salt, then continue beating on medium speed.
Slowly add the sugar-cornstarch mixture one tablespoon at a time while the Mixer is running. Continue beating until stiff, glossy peaks form. Add the vanilla extract and vinegar, then gently fold with a spatula until combined.
Transfer batter onto the prepared parchment paper, keeping it within the circle. Use a spatula to smooth the edges and create a slight dip in the center.
Bake for 90 minutes, then turn off the oven and let the cake cool inside the oven for at least 2 hours (or overnight).
To make the whipped cream, use your Mixer on medium speed to beat the heavy cream, sugar, and vanilla extract until thickened. Be careful not to overmix.
To assemble, use a spatula to loosen the cake from the parchment paper. With a large cake lifter, carefully transfer it to a serving platter. Spread whipped cream over the top and add your choice of fresh fruit.
