Danish DaydreamKumora Studio · AI-assisted

Ingredients

• 150 g egg whites, room temperature (about 5 large whites)
• 300 g superfine sugar
• 8 g cornstarch
• 5 g white vinegar
• 4 g vanilla extract
• 300 g cold heavy cream
• 20 g powdered sugar
• 5 g vanilla extract
• 250 g strawberries, hulled and sliced
• 90 g blueberries or blackberries

Let’s make it

1. Heat the oven to 110°C (230°F) conventional, or 100°C (210°F) fan. Line a large baking sheet with parchment and draw six 8 cm circles on the reverse as guides.
2. In a clean, dry bowl, whisk the egg whites to soft peaks. Add the superfine sugar a spoonful at a time, whisking until the meringue is thick and glossy and the sugar no longer feels gritty when rubbed between fingertips. Whisk in the cornstarch, vinegar, and 4 g vanilla.
3. Divide the meringue among the six circles, shaping each into a round nest with a shallow hollow in the middle and softly irregular sides. Bake for 75 minutes, until the shells feel dry and lift cleanly from the parchment. Turn off the oven and let them cool inside with the door closed for 90 minutes.
4. Just before serving, whip the cold cream with the powdered sugar and 5 g vanilla to soft peaks. Spoon cream into each cooled nest, then arrange sliced strawberries and dark berries over the cream.
5. Serve promptly, while the shell is crisp and the fruit fresh.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested; the photo is decorating inspiration rather than the tested result. Assemble just before serving. Store unfilled meringue shells in an airtight container at room temperature for up to 2 days; refrigerate assembled pavlovas and eat within 1 day. Contains egg and dairy; may contain traces of allergens depending on ingredient labels.

Recipe in development · not kitchen-tested.