Christmas Pavlova
Ingredients:
Meringue Base:
4 large egg whites
(about 120 g)
1 cup granulated sugar
(200 g)
1 teaspoon vanilla extract
(5 ml)
1 teaspoon cornstarch
(3 g)
1 teaspoon white vinegar or lemon juice
(5 ml)
Topping:
1 cup heavy cream
(240 ml)
2 tablespoons powdered sugar
(15 g)
1 teaspoon vanilla extract
(5 ml)
1/2 cup fresh raspberries
(60 g)
1/2 cup fresh blueberries
(60 g)
1/2 cup pomegranate arils
(75 g)
Optional: fresh mint leaves for garnish
Directions:
Preheat oven to 250°F / 120°C. Line a baking sheet with parchment paper and draw a 9-inch circle.
Beat egg whites until soft peaks form, gradually add sugar, then vanilla, cornstarch, and vinegar. Beat until stiff and glossy.
Spoon or pipe meringue onto parchment, forming a circle with a slight well in the center.
Bake 1–1.25 hours until crisp outside and slightly soft inside. Turn off oven, let meringue cool inside.
Whip cream with powdered sugar and vanilla. Spoon over cooled meringue, top with berries and pomegranate, garnish with mint.
Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 30 minutes
Kcal: ~350 kcal per serving | Servings: 6 servings