Pavlova
Ingredients:
4 large egg whites, at room temperature
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
1 and 1/2 cups heavy cream, chilled
Fresh fruits for topping (such as strawberries, raspberries, or kiwi)
Optional: Mint leaves for garnish
Instructions:
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a clean and dry bowl, beat the egg whites on medium-high speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until the sugar is fully dissolved and the mixture is glossy and holds stiff peaks.
Gently fold in the cornstarch, white vinegar or lemon juice, and vanilla extract until well incorporated.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or individual portions with slightly raised edges.
Bake in the preheated oven for 60-70 minutes or until the meringue is crisp and dry on the outside. The inside should remain soft and marshmallowy.
Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
Just before serving, whip the chilled heavy cream until soft peaks form. Spread the whipped cream over the cooled meringue.
Top with fresh fruits of your choice and garnish with mint leaves if desired.