The Perfect Pavlova Recipe

Preheat your oven to 120°C (110°C fan forced) or 245°F. Trace around the base of an 8-inch cake pan using a non-toxic pencil onto a sheet of baking paper to create a guide for shaping the pavlova.

Using a stand mixer with the whisk attachment or a handheld electric beater, beat the egg whites on low to medium speed until soft peaks form, about 5 minutes.

Add caster sugar one tablespoon at a time, counting to 20 between each addition. After all sugar is incorporated, increase the mixer speed to medium-high and continue whisking until the meringue is thick, glossy, and holds stiff peaks. Test by rubbing the mixture between your fingers; it should feel smooth, not grainy.

Sift corn flour and cream of tartar over the meringue mixture, then gently whisk just enough to combine without knocking out air.

Flip the baking paper so the pencil side is down and secure it on a large baking sheet by dotting small meringue bits in each corner and pressing down.

Spoon the meringue onto the baking paper and use a spatula to spread it into a circle following the traced guide. Create small upward sweeps around the edge to form a slightly raised border, then level the top.

Bake in the preheated oven for 1 ½ hours. Turn the oven off afterward and leave the pavlova inside undisturbed for at least 2 hours to dry out and cool completely.

Whip the cream to just stiff peaks using an electric mixer. Carefully transfer the cooled pavlova to a serving plate, spread the whipped cream over the top, and decorate with the mixed fresh fruit. Serve immediately.

Enjoy your pavlova and please leave a comment and rating to share your experience with others.