Directions
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Preheat your oven to 220 F (100 C). This low heat is crucial for slowly drying the meringue to achieve that perfect texture.
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Separate the egg whites from the yolks using your preferred method. One popular technique is to pass the egg yolk between two halves of the shell until the egg white falls into a bowl. Remember to save those yolks for another recipe! It’s vital that no yolk gets in the egg whites, as this can prevent proper whipping.
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Prepare your mixing bowl by ensuring it is completely clean and dry. Using a stand mixer fitted with the whisk attachment, add the egg whites and a splash of lemon juice (or a bit of cream of tartar). Begin whipping the egg whites until they look frothy.
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Incorporate vanilla. Once frothy, slowly add the granulated sugar one tablespoon at a time while the mixer is running. This gradual addition helps the sugar dissolve, preventing a grainy texture.
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Scrape the sides of the bowl occasionally to ensure all the sugar is integrated. Keep whisking until you reach stiff peaks. This process might take some time, but achieving that tremendous fluffiness is worth it! If it ever looks curdled, that means overwhipping has occurred, and it’s best to start again with fresh eggs.
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Prepare your baking sheet by lining it with parchment paper. To keep the paper in place, you can dab a bit of meringue under each corner.
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Shape the meringue. Transfer the meringue to the center of the baking sheet. Shape it into a large circle (about 8-9 inches in diameter), building up the sides higher than the center to form a well for later cream filling.
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Bake the pavlova in the preheated oven for 90 minutes. After the time is up, check if the edges are solid and crispy. Avoid opening the oven to prevent cracking. If it’s ready, turn off the oven but leave the pavlova inside to cool down slowly for at least 1 hour; if possible, aim for 2 hours.
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After cooling, crack the oven door and let the pavlova cool for another 30 minutes to an hour before removing it.
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Once cooled, gently lift the pavlova off the parchment and place it on your serving dish. You might find some cracking on the top, but that is the beauty of homemade pavlova.
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Prepare the berries by washing them thoroughly. Quarter or halve the strawberries and place all the berries in a medium-sized mixing bowl.
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Add sugar and lemon juice to the berries, mixing gently to combine. Allow them to sit while you prepare the whipped cream.
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Make the whipped cream by adding heavy whipping cream to your mixer or large mixing bowl. Incorporate sugar if desired and a splash of vanilla extract.
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Whip the cream until you reach soft peaks. You can also do this by hand with a whisk, though it will take longer.
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Assemble your pavlova by spooning the whipped cream into the well of the meringue. Top abundantly with the mixed berries.
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Garnish with mint leaves if desired, adding a touch of elegance.
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Serve immediately. The pavlova is best enjoyed fresh, although it can last in the fridge for a few days — just note it may become slightly weepy over time.
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