The loveliest, light - as - air dessert that's just perfect for summers! Crisp on the outside with soft, marshmallowy center, served with beautiful fresh fruits and lightly whipped cream, Pavlova is truly a dreamy dessert!
Author: Natasha Minocha
1.5cupsCreamThe cream should be chilled. You can also use coconut cream.
1/2Vanilla Bean, scraped
Fruits - Mangoes, Cherries, Pomegranates
Preheat your oven to 150C. Line your baking tray with parchment paper. Draw out an 8" or 9' circle lightly with a pencil on the paper.
Whisk the egg whites until soft peaks form. Add the caster sugar in 2-3 batches whisking until the meringue is stiff and glossy.
Stir in the vinegar, corn flour and vanilla extract until well combined.
Spread the meringue in the pencilled circle. Spreading as evenly as you can. Keep the sides a little higher than the center.
Bake for an hour, then turn off the heat and let the pavlova cool inside the oven.
Beat the chilled cream with icing sugar and vanilla until soft peaks form.
Spoon it over the pavlova. Top with fresh fruits and a sprinkling of pistachios. Serve immediately!