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Pavlova Cake

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A delightful cloud-like dessert with a crisp outer shell and soft interior, topped with fresh fruits and whipped cream.

Ingredients

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  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/4 cup cornstarch
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • Assorted fresh fruits (e.g., berries, kiwi, passionfruit) for topping

Instructions

  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until glossy and stiff peaks form.
  4. Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined.
  5. Spoon the meringue onto the prepared baking sheet and shape it into a circle with an indent in the center.
  6. Bake for about 1 hour, then turn off the oven and let the meringue cool inside with the door slightly ajar.
  7. Once cool, whip the heavy cream with powdered sugar until soft peaks form.
  8. Spoon the whipped cream over the cooled meringue and top with assorted fresh fruits before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For best texture, keep meringue and toppings separate until ready to serve.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/pavlova-cake/

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