Name: Giant Pavlova
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 8 egg whites; 475 g caster sugar; 15 g cornflour; 10 ml white wine vinegar; 800 g mixed berries; 2 orange juice and zest; 600 ml heavy cream; 5 g icing sugar

Equipment

Baking tray

Baking parchment

Large bowl

Whisk

or Stand mixer or electric hand mixer

Palette knife

or Back of a large spoon

Saucepan

Serving plate

Ingredients

8 servings

meringue

8 egg whites, room temperature
475 g caster sugar
15 g cornflour
10 ml white wine vinegar

topping

800 g mixed berries
2 orange juice and zest
600 ml heavy cream, chilled
5 g icing sugar, for dusting

Nutrition (per serving)

895

Calories

19g

Protein

123g

Carbs

38g

Fat

Fiber

89g

Sugar

523mg

Sodium

Method

Preheat the oven to 180°C (350°F). Line two baking trays with baking parchment.

Whisk the egg whites in a large bowl until they form stiff, shiny peaks.

Look for: Stiff, shiny peaks form and hold their shape

Add the caster sugar gradually, one spoonful at a time, whisking constantly for 7 minutes until the mixture is glossy and stiff. Whisk in the cornflour and vinegar.

Divide the meringue between the two trays. Use a palette knife to spread each portion into a 25cm (10 inch) circle.

Lower the oven temperature to 120°C (250°F). Bake the meringues for 90 minutes. Turn off the heat and leave the meringues in the oven until completely cool.

1h 30mLook for: Crisp exterior, pale color

Combine berries, orange juice, and zest in a saucepan. Boil, then simmer for 10-15 minutes until the fruit softens. Let cool completely.

15m

Whip the cream to soft peaks. Gently fold in the cooled berry compote to create a marbled appearance.

Look for: Soft peaks that curl at the tips

Remove the parchment from the cooled meringues.

Place one meringue on a plate. Spread half the cream mixture over it. Top with the second meringue and the remaining cream. Dust with icing sugar and serve.

Chef's Notes

Ensure your egg whites are at room temperature and free from any yolk for the best volume and stability when whipping.
Gradually adding sugar is crucial for a stable meringue. Too much sugar too quickly can cause the meringue to weep.
The key to a perfect pavlova is low and slow baking, followed by complete cooling in the oven. This ensures a crisp exterior and a chewy, marshmallow-like interior without cracking.
For a more intense berry flavor, consider adding a splash of liqueur like Grand Marnier or Chambord to the compote.
Assemble the pavlova just before serving to prevent the meringue from becoming soggy from the cream and compote.