Pavlova with Whipped Cream and Fruit

Before you start

Pavlova is a large meringue made with cornstarch and a little vinegar, baked at a low temperature so it dries into a thin, crisp shell around a soft, almost marshmallow center. Both Australia and New Zealand claim it, and the history is still debated. What everyone agrees on is the contrast: crunchy outside, pillowy inside, cool cream and sharp fruit on top.

Success depends on dissolving the sugar fully and drying the meringue slowly. Add caster sugar a spoonful at a time to whites that are already foamy, and keep beating until a pinch of meringue feels smooth between your fingers. Then bake low and let the pavlova cool inside the turned-off oven, which reduces cracking. Top it only at the last minute; cream softens the shell within an hour.

Ingredients

• Meringue4 large (about 120 g) egg whites — room temperature, with no trace of yolk
• ¼ tsp cream of tartar — optional; helps stability
• 225 g (1 cup plus 2 tbsp) caster (superfine) sugar
• 2 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• Topping300 ml (1¼ cups) cold heavy cream
• 1 tbsp powdered sugar
• 400 g (about 3 cups) mixed fruit — such as berries, sliced kiwi and the pulp of 2 passion fruit

Method

1. Heat the oven to 120°C (250°F) with a rack in the lower third. Draw a 20 cm (8 in) circle on parchment, flip it over and lay it on the baking sheet.
2. Wipe the bowl and whisk with a paper towel dampened with vinegar to remove any grease. Whip the whites and cream of tartar on medium speed until foamy and opaque with soft peaks, about 2 minutes.
3. Increase to medium-high and add the sugar one tablespoon at a time, waiting about 15 seconds between additions. This takes 4 to 5 minutes.
4. Keep whipping for 3 to 5 minutes more, until the meringue is thick, very glossy and holds stiff upright peaks. Rub a little between your fingers; it should feel smooth, with no grains of sugar.
5. Sprinkle the cornstarch, vinegar and vanilla over the meringue and fold them in gently with a spatula.
6. Pile the meringue inside the circle and spread it into a round about 5 cm (2 in) tall, making the edges slightly higher than the middle to hold the cream. Swirl the sides upward with the spatula.
7. Bake for 75 minutes, until the outside is dry, crisp and the palest cream color and the base lifts from the paper. Turn off the oven, prop the door open about 2 cm with a wooden spoon, and leave the pavlova inside for at least 2 hours.
8. Just before serving, whip the cream and powdered sugar to soft peaks. Spread it over the center of the pavlova, pile on the fruit and spoon the passion fruit pulp over the top.

Tips for success

• Make meringue on a dry day if you can. Humidity softens the shell and can make it sticky.
• Caster sugar dissolves faster than granulated. To make your own, pulse granulated sugar in a food processor for 30 seconds.
• Cracks on the surface are normal and get hidden by the cream. A deep collapse usually means the oven was too hot.

Substitutions

Cream of tartar

Leave it out; the vinegar already stabilizes the whites. Whip a little longer to reach stiff peaks.

Heavy cream

Fold 120 g mascarpone into the cream for a richer topping that holds longer, or use thick Greek yogurt sweetened with honey for a tangier one.

Passion fruit

Lemon curd swirled through the cream gives the same sharp contrast if passion fruit is hard to find.

Variations

Chocolate pavlova

Sift 2 tbsp cocoa powder over the finished meringue and fold until marbled, then top with cream and raspberries.

Mini pavlovas

Shape 8 nests about 8 cm wide and bake for 45 to 50 minutes, then cool in the oven as above.

Troubleshooting

Beads of syrup weeping from the meringue

The sugar did not dissolve, or it was added too fast. Add it more slowly and keep whipping until the meringue feels completely smooth.

Pavlova turned beige and cracked badly

The oven ran hot. Check it with an oven thermometer and lower the temperature by 10°C (25°F) if needed.

Meringue never reached stiff peaks

Fat got into the whites, from a speck of yolk or a greasy bowl. Start again with fresh whites in a vinegar-wiped bowl.

Center is hollow under the shell

Some gap is normal as the shell sets above the soft middle. A large cavity points to too much heat early; bake lower and cool in the oven.

Storage

Store the plain, cooled meringue in an airtight container at room temperature for up to 2 days; do not refrigerate it, or it turns sticky. Once topped, serve within an hour and refrigerate leftovers for up to 1 day, though the shell will soften.

Safety notes

The meringue bakes slowly to a dry, set texture. Leftovers topped with cream are perishable; refrigerate them within 2 hours. Contains egg and milk.