Pavlova is a classic Australian dessert that involves baking a large meringue that is crisp on the outside and soft on the inside, and then covering it with cream and fresh fruits.
225 ml egg whites
1 1/2 tsp white vinegar
375 ml heavy cream
1 cup fresh raspberries
2 cup cherries, stems intact
powdered sugar for dusting
1. Preheat the oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. Add the vinegar and whisk for 4 minutes or until glossy and combined.
2. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and using a spatula, shape to form a 20 cm mound. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven.
3. Place the cream in a bowl and whisk until soft peaks form. Add in the cream cheese. Mix until well combined.
4. Place the pavlova on a cake stand or plate and top with cream, raspberries and cherries. Dust with powdered sugar. Enjoy!!!
♡ Recipe credits to amazing Donna Hay for inspiring me to create this classic. ♡
Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below: