Classic Crisp and Airy Homemade Pavlova with Fresh Fruit

A classic light and airy meringue pavlova featuring a crisp shell and a soft, marshmallow-like center, topped with whipped cream and fresh summer fruit.

Ingredients

• 2 egg whites
• 1 1/2 cups caster sugar
• 1/2 tsp salt
• 1 tsp white vinegar
• 1 tsp cornflour
• 4 tbsp boiling water
• Whipped cream (optional)
• Fresh fruit such as kiwifruit, passionfruit, and strawberries (optional)

Directions

1. Combine all the ingredients together and beat until smooth, stiff, and glossy.
2. Continue beating the mixture until soft peaks form when lifting the beater, which takes approximately 12 minutes.
3. Spoon or shape the meringue mixture onto a baking tray lined with baking paper.
4. Bake in the middle of the oven at 180°C (350-360°F) for 10 minutes.
5. Reduce the oven temperature to 150°C (300°F) and bake for an additional 45 minutes.
6. Turn off the oven and leave the pavlova inside to cool completely.
7. Optionally top with whipped cream, fresh strawberries, kiwifruit, and passionfruit before serving.