Ingredients
Egg Whites 6 large (room temperature)
Cream of Tartar ¾ teaspoon
Salt 1 pinch
Superfine Sugar 1½ cups
Cornstarch 2¼ teaspoons
Flamingo Estate Bergamot Citrus Curd desired amount
Whipped Cream desired amount
Seasonal Fruit desired amount
Confectioners’ Sugar for dusting
Steps
- Preheat oven to 300°F.
- Ensure mixing bowl and whisk attachment are completely clean and dry.
- Wipe bowl with lemon juice or vinegar for extra insurance against grease.
- Add egg whites, cream of tartar, and salt to bowl. Mix on medium-low until frothy, about 1 minute.
- Increase speed to medium-high and slowly add sugar 1 tablespoon at a time, waiting about 20 seconds between additions.
- Continue beating on high for about 5 minutes until thick and glossy.
- Test by rubbing meringue between fingers — if sugar granules remain, continue whisking 2–3 more minutes.
- Sift in cornstarch and gently fold to combine.
- Line baking sheet with parchment paper and secure corners with small dollops of meringue.
- Spoon meringue onto baking sheet and shape into pavlova.
- Place in oven and immediately reduce temperature to 250°F.
- Bake for 1½ to 1 hour 45 minutes without opening oven door.
- Turn oven off and leave pavlova inside with door closed for at least 3 hours or overnight.
- Top with bergamot citrus curd, whipped cream, seasonal fruit, and confectioners’ sugar before serving.
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