Classic Summer Berry Pavlova

Ingredients

For the Meringue Shell:

• Reconstituted Egg White Powder (or 6 large fresh whites) 180g
• Caster Sugar (superfine sugar) 300g
• Cornflour (cornstarch) 1 tsp
• White Wine Vinegar 1 tsp
• Vanilla Extract 1 tsp

For the Topping & Decoration:

• Double Cream (heavy whipping cream) 400ml
• Icing Sugar (confectioners' sugar) 2 tbsp
• Vanilla Bean Paste 1 tsp
• Fresh Strawberries, halved 250g
• Fresh Raspberries 150g
• Fresh Blueberries 100g
• Fresh Passionfruit (pulp scooped out) 2 fruits
• Fresh Mint Leaves (optional garnish) A few sprigs

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 130°C (265°F) conventional or 110°C fan. Line a large baking sheet with parchment paper and draw a 20cm (8-inch) circle on the paper as a piping/spreading guide (flip the paper over so pencil ink doesn't touch the meringue).
2. Whip the Egg Whites: In a spotless, grease-free glass or metal bowl, beat your egg whites using an electric mixer until stiff, glossy peaks form when you lift the beaters straight up.
3. Add Sugar Gradually: With the mixer running on medium-high speed, add the caster sugar one tablespoon at a time. Whisk continuously for about 10–15 seconds between each addition. This slow process ensures the sugar completely dissolves into the meringue, preventing sticky syrup beads later.
4. Stabilize: Once all the sugar is incorporated and the meringue is thick, glossy, and holds sharp peaks, gently fold in the cornflour, white wine vinegar, and vanilla extract using a spatula.
5. Spoon or pipe the meringue onto the parchment paper within your 20cm circle. Use a spatula to create sweeping swirls up the sides and a gentle dip in the center to hold your cream later.
6. Bake in the center of the oven for 1 hour and 15 minutes. Do not open the oven door while it bakes!
7. Once baked, turn off the oven and leave the pavlova inside with the door completely closed until it has cooled down completely (ideally 2–3 hours or overnight). This slow cooling prevents cracking.
8. Assemble: Whip the double cream, icing sugar, and vanilla bean paste together until soft, billowy peaks form. Pile the whipped cream generously into the center of the cooled meringue shell.
9. Top and Serve: Arrange the fresh strawberries, raspberries, and blueberries over the cream. Drizzle bright passionfruit pulp over the top and garnish with fresh mint leaves. Serve immediately!