Biscuit BaseKumora Studio · AI-assisted

Ingredients

• 150 g egg whites, at room temperature (about 4 large eggs)
• 300 g superfine sugar
• 8 g cornstarch
• 5 g white vinegar
• 5 g vanilla extract
• 300 g heavy whipping cream, cold
• 25 g powdered sugar, plus 5 g for dusting
• 250 g strawberries, hulled and sliced
• 150 g raspberries or other red berries

Let’s make it

1. Heat the oven to 120°C (110°C fan). Line a large baking sheet with parchment and draw a 20 cm circle on the underside as a guide.
2. In a clean, dry bowl, whip the egg whites to soft peaks. Add the superfine sugar a spoonful at a time, beating well after each addition, until the meringue is thick, glossy, and no longer feels gritty when rubbed between your fingers. Beat in the cornstarch, vinegar, and vanilla.
3. Spoon the meringue inside the circle, forming a broad round with a shallow dip in the middle and slightly raised edges. Bake for 90 minutes, until the outside feels dry and crisp and the shell lifts easily from the parchment. Turn off the oven and leave the pavlova inside with the door closed for 90 minutes to cool gradually.
4. Whip the cold cream with 25 g powdered sugar to soft peaks. Transfer the cooled meringue to a serving plate and pile the cream into its center.
5. Arrange the sliced strawberries and other red berries over the cream. Dust lightly with the remaining powdered sugar just before serving. Cut into wedges with a serrated knife and serve promptly.
6. Store any components separately: keep the cooled meringue in an airtight container at room temperature for up to 2 days, and refrigerate the whipped cream and berries. Once assembled, refrigerate leftovers and eat within 1 day; the shell will soften.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than a tested result. Contains egg and dairy.

Recipe in development · not kitchen-tested.