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Easter Pavlova

A light and airy meringue dessert topped with whipped cream and seasonal fruits, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, New Zealand
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 pieces Egg Whites Fresh and at room temperature for optimal whipping.
  • 1 cup Granulated Sugar Fine granulated sugar preferred for smooth meringue.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for better flavor.
  • 1 teaspoon Vinegar White vinegar or lemon juice to stabilize the meringue.
For the Topping
  • 1 cup Heavy Cream Chilled for whipping.
  • to taste servings Assorted Seasonal Fruits Berries, kiwi, and passion fruit work well.

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form, approximately 3-4 minutes.
  3. Gradually add the sugar one tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy, about 5-7 minutes.
  4. Gently fold in the vanilla extract and vinegar to the egg white mixture.
  5. Spoon the meringue onto the prepared baking sheet, forming nests about 8 inches wide.
Baking
  1. Bake for about 1 hour until the meringues are dry and crisp to the touch.
  2. Let the meringues cool completely in the oven with the door slightly ajar.
Whipping Cream and Assembly
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Once the meringue nests have cooled, gently fill them with whipped cream and top with a variety of seasonal fruits.
Serving
  1. Serve immediately to enjoy the crisp meringue texture.

Notes

Ensure egg whites are free from yolk for a successful meringue. If humidity is high, it may affect the meringue texture.