Ingredients
Equipment
Method
- Prep: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. (Optional) Trace an 8–9 inch circle on the parchment, then flip it over so the ink/pencil doesn’t touch the meringue.
- Whip egg whites: In a clean, grease-free bowl, beat egg whites on medium speed until soft peaks form. Start adding sugar one tablespoon at a time, beating well between additions, until glossy stiff peaks form and the sugar feels dissolved (rub a little between your fingers).
- Finish the meringue: Sprinkle in cornstarch, then add vinegar and vanilla. Beat on low just until combined (about 10–15 seconds).
- Shape: Spoon meringue onto the parchment and shape into a tall round with a shallow “nest” in the center for the toppings. Smooth the sides or make soft swoops with the back of a spoon.
- Bake low & slow: Bake for 75–90 minutes, until the outside is dry and crisp. Turn the oven off, crack the door slightly, and let the pavlova cool inside the oven for at least 60 minutes (longer is great) to reduce cracking.
- Whip cream: Right before serving, whip cold heavy cream with powdered sugar and vanilla until soft-medium peaks form.
- Decorate & serve: Transfer the cooled pavlova to a serving platter. Fill the center with whipped cream and pile on berries (and pomegranate/mint if using). Slice with a sharp knife and serve immediately for the best texture.
Notes
Key tips: Use a completely clean bowl and beaters (any grease can prevent whipping). Add sugar slowly so it dissolves, and cool the pavlova in the oven to help prevent major cracks. Assemble with whipped cream and fruit right before serving so the meringue stays crisp.
Storage: Store the baked, plain pavlova (no topping) in a dry, airtight container at room temperature for 1–2 days. Refrigerating plain meringue can make it sticky. Store whipped cream and fruit separately and assemble before serving.