Ingredients
6 large egg whites, at room temperature
1 1/2 cups superfine (caster) sugar
2 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
2 cups heavy whipping cream, cold
1/4 cup powdered sugar
3 cups mixed fresh berries (strawberries, blueberries, raspberries)
White chocolate or cookies for bunny ears
Fresh mint leaves for garnish (optional)
Instructions
1. Preheat oven to 250°F (120°C) and draw a 9-inch wreath template on a sheet of parchment paper.
2. In a very clean bowl, beat the room-temperature egg whites on medium-high speed until soft peaks form.
3. Gradually add the superfine sugar one tablespoon at a time, beating continuously until the meringue is stiff, thick, and glossy.
4. Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
5. Spoon the meringue onto the parchment paper following your template, creating a wreath shape with swirls and peaks.
6. Place in the oven, immediately reduce the temperature to 225°F (110°C), and bake for 75-90 minutes until the exterior is dry and crisp.
7. Turn the oven off, prop the door open slightly, and let the pavlova cool completely inside for several hours or overnight.
8. Just before serving, whip the cold heavy cream with powdered sugar until soft peaks form.
9. Carefully transfer the cooled meringue wreath to a serving platter and top with whipped cream, fresh berries, and bunny ears.
Notes
Use room temperature egg whites and an impeccably clean, grease-free bowl. Add sugar very slowly to ensure it fully dissolves for a stable meringue. Assemble just before serving for the best texture; the meringue base can be made 1-2 days ahead and stored in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg