Australian Pavlova Recipe

Ingredients for Australian Pavlova

• 4 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 ½ cups granulated sugar
• Assorted fresh fruits (strawberries, raspberries, kiwi, etc.) – about 2 cups
• Whipping Cream

How to Make Australian Pavlova

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and trace a 10-inch circle (or four 4-inch circles).
2. In a clean, grease-free bowl, let 4 large egg whites stand at room temperature for 30 minutes.
3. Add 1 teaspoon of cream of tartar and 1 teaspoon vanilla extract to the egg whites.
4. Beat with an electric mixer on medium speed until soft peaks form.
5. Gradually add 1 ½ cups of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved (about 5-7 minutes).
6. Using a spatula, gently spread the meringue onto the traced circle(s), creating a slightly higher edge.
7. Bake for 50-55 minutes, or until the meringue is crisp on the outside and the inside is slightly soft.
8. Turn off the oven and leave the Pavlova inside with the door slightly ajar for 1 hour to cool completely.
9. Carefully remove the Pavlova from the oven and peel off the parchment paper.
10. Top with whipped cream (approximately 2 cups heavy cream, whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract) and your favorite fresh fruits (strawberries, raspberries, kiwi, etc.).
11. Serve immediately and enjoy! Store leftover Pavlova in an airtight container at room temperature for up to 2 days.