Directions
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Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper. This step is crucial as it ensures your meringue will have a tremendous rise and achieve that signature crisp texture.
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In a clean bowl, whisk the egg whites until stiff peaks form. This means when you lift the whisk out, the egg whites hold their shape. Gradually add the sugar, whisking until the mixture becomes glossy and the sugar dissolves completely.
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Gently fold in cornstarch and vinegar. This step is vital for creating that chewy interior in your Pavlova, which contrasts beautifully with the exterior’s crunch.
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Shape the meringue into heart shapes on the prepared baking sheet. Use a spoon or a piping bag for precision. Bake in the preheated oven for 1 hour, then turn off the oven and let the meringues cool completely inside. This gradual cooling process can lead to tremendous results, as it helps to prevent cracks.
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While the meringues are cooling, whip the heavy cream with vanilla extract until soft peaks form. Be careful not to over-whip, as you want a nice creamy texture that perfectly complements the meringues.
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Once the meringues have cooled, generously top each with the whipped cream. This creates a wonderful layer of creaminess that pairs perfectly with the rest.
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Arrange the mixed berries on top of the whipped cream. Don’t hesitate to be generous with the berries; their freshness adds a delightful contrast to the sweetness.
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If desired, garnish with edible flowers for an extra touch of elegance and color. Serve this romantic dessert with love and enjoy!
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