Ingredients

140 grams Egg Whites

250 grams Castor Sugar

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

2 teaspoons Cornstarch, sieved

450 grams Whipping Cream

200 grams Fruits e.g. Berries, Kiwifruit, Mango, Passionfruit, Grapes etc.

Preparation

  1. Preheat oven to 150 Degree C. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in sugar, one tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornstarch.

  3. Spoon mixture onto the circle drawn on the parchment paper. Working from the centre, spread mixture toward the outside edge, building the edge slightly. This should leave a slight depression in the centre.

  4. Bake for 1 hour. Cool on a wire rack.

  5. In a small bowl, beat cream until stiff peaks form, set aside. Remove the paper and place pavlova on a flat serving plate. Fill the centre of the pavlova with whipped cream and garnish with fruits.