• Preheat oven 300°F.
  • Add egg whites to a clean electric mixing bowl. Start to beat the egg whites on high until frothy.  Reduce the speed to medium and slowly add the sugar.  Increase the speed back to high once all has been added.  The egg whites should start to have firmer peaks and have a glossy shine.  Add the cream of tartar, vanilla, and vinegar and finish beating the eggs.
  • Prepare two baking pans with parchment paper. Evenly divide the meringue into the center of the parchment paper and spread out into a circle.  Bake for 50 minutes.  Halfway through baking, switch the pans and turn for even cooking.  Once you are finished baking, turn off the oven and keep the door closed for an additional 50 minutes, then remove from oven and allow to cool completely.
  • To make the sweet cream, whip the heavy cream until soft peaks form and add the sugar. Spoon half of the cream on one layer of meringue. Add the second layer and add cream.  Arrange the berries on top of the pavlova and enjoy!

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