Best Pavlova Recipe

Template - Preheat the oven to 305F/150°C/ Gas Mark 2. Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.

Whites - In the bowl of a stand mixer with a whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.

Sugar - Gradually add the sugar one tablespoon at a time. When all the sugar has been added - continue to whip the meringue until you have stiff peaks.Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.

Additions - Switch to a spatula. Fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue

Shape - Spread the meringue on the circle you created - being careful to stay inside the circle. Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.

Bake - Transfer the pavlova to the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark 1/2. Bake for 90 minutes. When the baking time is done do not open the door, let the pavlova cool inside the oven naturally.Pro tip - (DO NOT OPEN THE OVEN DOOR DURING BAKING)You can leave it in the oven for 2 to 3 hours up to 12 hours.

Whipped cream - In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.

Loosen - Use an offset spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.Pro tip - once assembled this is a delicate dessert to move around so always assemble it on a serving platter and not too early as the moisture from the whipping cream will make them soft

Decorate - Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.

Enjoy!