Ingredients
Equipment
Method
- Preheat and Prep: Preheat your oven to 225°F (105°C). Cut a piece of parchment paper to fit your large baking sheet. Using an 8-inch cake pan or a bowl as a guide, trace a circle onto the parchment paper with a pencil. Flip the parchment paper over so the pencil mark is facing down (but you can still see it through the paper) and place it on your baking sheet.
- Whip the Egg Whites: In the completely clean, grease-free bowl of a stand mixer, beat the room-temperature egg whites on medium speed until soft peaks form.
- Add the Sugar: Increase the mixer speed to medium-high. Very slowly add the superfine sugar to the egg whites, about one tablespoon at a time, allowing it to dissolve before adding more. Once all the sugar is added, continue to beat for 3 to 5 minutes until the meringue is incredibly thick, glossy, and holds stiff peaks. You should not feel any sugar granules when you rub a little meringue between your fingers.
- Fold in the Additions: Stop the mixer. Sprinkle the white vinegar, cornstarch, and vanilla extract over the stiff meringue. Use a silicone spatula to gently fold them in just until combined. Be careful not to deflate the egg whites.
- Shape the Pavlova: Spoon the meringue onto the center of your traced circle on the parchment paper. Use your spatula to spread it out to the edges of the circle, creating a slight crater or depression in the center (this will hold your whipped cream later) while smoothing the sides.
- Bake and Cool: Bake the meringue for 1 hour and 30 minutes. Do not open the oven door during baking. After the time is up, turn the oven off completely. Leave the pavlova inside the oven with the door closed for at least 2 hours, or ideally overnight, to cool slowly and completely. This prevents the delicate shell from collapsing or cracking excessively.
- Make the Whipped Cream: Right before you are ready to serve, pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Beat on medium-high speed until soft, pillowy peaks form.
- Assemble and Serve: Carefully transfer the completely cooled meringue base to a serving platter. Spoon the freshly whipped cream into the center crater. Arrange the quartered fresh strawberries generously over the cream. Garnish with a few fresh mint leaves if desired. Slice with a sharp, serrated knife and serve immediately.
Notes
Superfine Sugar is Best: If you cannot find superfine sugar (caster sugar) at your grocery store, simply place regular granulated sugar into a food processor and pulse it for about 30 seconds until the granules are finely ground. This ensures the sugar dissolves completely into the egg whites and prevents the meringue from weeping syrup as it bakes.
Clean Equipment: Even a microscopic drop of grease or egg yolk will prevent your egg whites from whipping into stiff peaks. Wipe your mixing bowl and whisk attachment with a paper towel dampened with a little white vinegar or lemon juice before you begin.
Do Not Assemble Ahead: A pavlova should only be assembled moments before serving. If you add the wet whipped cream and juicy strawberries too early, the delicate meringue shell will become soggy and completely collapse.
Clean Equipment: Even a microscopic drop of grease or egg yolk will prevent your egg whites from whipping into stiff peaks. Wipe your mixing bowl and whisk attachment with a paper towel dampened with a little white vinegar or lemon juice before you begin.
Do Not Assemble Ahead: A pavlova should only be assembled moments before serving. If you add the wet whipped cream and juicy strawberries too early, the delicate meringue shell will become soggy and completely collapse.