Ingredients:

  • 4 Large Egg Whites, at room temperature
  • 1 cup (200g) Caster Sugar (Fine sugar)
  • 1 tsp (5g) Cornflour (Cornstarch)
  • 1 tsp (5 ml) White Wine Vinegar
  • 1 cup (240 ml) Crème Fraîche (Full Fat) or Heavy Cream
  • 2 Tbsp (25g) Icing Sugar (Powdered Sugar)
  • 1/2 tsp (2.5 ml) Vanilla Extract
  • 1 pint (300g) Strawberries, hulled and sliced
  • 1 cup (125g) Raspberries, whole
  • 1 cup (150g) Blueberries, whole
  • Small handful Fresh Mint or Basil, for garnish

Instructions:

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-8 inch (18-20 cm) circle on the underside of the paper to use as a guide. Ensure your mixing bowl is immaculately clean and completely grease-free.
  2. Place the room temperature egg whites into the mixer bowl. Whip on medium speed until soft peaks form.
  3. Increase the speed to high. Slowly—a spoonful at a time—add the caster sugar. Continue beating for 5-7 minutes until the mixture is thick, glossy, and holds stiff, upright peaks. Ensure the sugar is fully dissolved.
  4. Sift the cornflour over the meringue, then pour in the white wine vinegar. Gently fold these ingredients in using a rubber spatula, taking care not to knock out too much air. Stop as soon as they are combined.
  5. Spoon the meringue mixture onto the prepared parchment paper, using the drawn circle as a guide. Shape into a neat mound, smoothing the sides and creating a slight indent or 'nest' in the centre for the cream and fruit.
  6. Place the meringue in the preheated oven. Immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes. Do not open the oven door during this time.
  7. After 90 minutes, turn off the oven completely. Leave the meringue inside, without opening the door, for at least 60 minutes (or until the oven is completely cold). This drying process ensures the perfect texture.
  8. In a clean bowl, whisk the crème fraîche (or double cream) with the icing sugar and vanilla extract until softly whipped. It should hold its shape but not be overly stiff.
  9. Gently toss the prepared strawberries, raspberries, and blueberries together.
  10. Transfer the cooled meringue base carefully to a serving platter. Spoon the whipped cream mixture into the centre indentation.
  11. Pile the fresh, mixed fruit generously over the cream. Tear the fresh mint or basil leaves and scatter them over the fruit before serving immediately. Always assemble the Pavlova no more than 1 hour before serving.