Summer Berry Pavlova
A bowl of white glossy meringue with stiff peaks is a glorious sight. After years of experimenting, I’ve settled on a six- egg meringue, which makes a robust Pavlova or individual meringues that have a crisp shell and a marshmallow interior. It’s also a great gluten- free option. The recipe can easily be halved for more modest midweek individual meringues. Link to video
One large Pavlova. Bake approximately 1 hour, 20 minutes
8-10 Individual Meringues. Bake approximately 40 minutes.
Preparation: 20 minutes
• Meringue needs fine sugar, such as caster sugar.• Meringue hates fat; keep those yolks out of the whites.• Meringue likes boundaries and enough volume to create a crisp outside and a soft center.• Meringue loves to be cooked low and slow.• Meringue deflates in humidity and cracks with abrupt changes in temperature.
Photo: Nicole Franzen
Ingredients—1 1⁄2 cups (300g) caster or granulated sugar
1 teaspoon white vinegar, plus a splash for wiping utensils
6 egg whites, at room temperature
2 teaspoons cornstarch
1 teaspoon pure vanilla extract (optional)
Topping—1 cup (240ml) heavy cream, chilled
3 to 4 cups various seasonal berries