Pavlova Cloud with Red Fruits

A delightful dessert featuring a fluffy meringue base topped with whipped cream and vibrant mixed red fruits, perfect for any celebration.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: Australian

Calories: 250

For the Meringue

4 pieces egg whites (at room temperature) Use room-temperature egg whites for best volume.
200 g granulated sugar
1 teaspoon white vinegar or lemon juice
1 teaspoon cornstarch (Maizena) Important for texture.

For the Topping

250 ml heavy whipping cream, well chilled Make sure it's well chilled.
40 g powdered sugar
300 g mixed red fruits (strawberries, raspberries, blueberries, currants) Use a mix of your favorite red fruits.
a few pieces mint leaves (optional) Optional for garnish.

Preparation

Preheat your oven to 250°F (120°C).
In a large mixing bowl, whip the egg whites until they form stiff peaks.
Gradually add the granulated sugar while continuing to whip until the meringue is bright and shiny.
Gently fold in the vinegar (or lemon juice) and cornstarch.
On a baking tray lined with parchment paper, form a circular disc with the meringue mixture, creating a little well in the center.

Baking

Bake in the preheated oven for about 1 hour and 30 minutes.
Turn the oven off and let the Pavlova cool gently inside, with the oven door slightly ajar.

Topping

Meanwhile, whip the chilled cream with the powdered sugar until soft peaks form.
Once the meringue has cooled, spread the whipped cream over the top.
Top generously with mixed red fruits and garnish with mint leaves if desired.

Serving

Store the meringue in an airtight container at room temperature. Do not add the cream and fruits until ready to serve for best texture.