With its ultra-crisp shell and soft marshmallow center, my Pavlova recipe is the ultimate treat. Stack pavlova layers with whipping cream and mixed berries on top for a delicious cake that is perfect for every occasion.
Separate the egg whites from the yolks and bring them to room temperature.
Whip the egg whites until soft peaks form. Gradually add the granulated sugar, ensuring each addition fully dissolves before adding more. Check for sugar dissolution by rubbing a small amount of the mixture between your fingers.
Fold in the white wine vinegar. Optionally, combine cornstarch with vinegar into a slurry before mixing in.
Preheat the oven to 275°F (140°C).
Line baking sheets with parchment paper and trace circles for consistent layer sizes. Spoon the Pavlova mixture into the center of each traced circle and spread evenly.
Bake the Pavlova at 275°F (140°C) until the exterior is crisp and dry, typically 70-120 minutes.
Turn off the oven and let the Pavlova cool completely inside for at least two hours.
In a separate mixing bowl, whip the heavy cream with vanilla bean extract and berry powder (if using).
Transfer the cooled Pavlova layers to a serving plate. Layer with whipped cream and berries.
Notes
Storage: You can make the Pavlova up to two days in advance and keep it in an airtight container at room temperature (or in the fridge). Any longer and it will start to go mushy/soggy, due to the soft center.