Pavlova Cakes: Light, Crispy, and Elegantly Sweet

Instructions

Step 1: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

Step 2: In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form and the mixture is glossy.

Step 3: Gently fold in vinegar, cornstarch, and vanilla.

Step 4: Spoon or pipe the meringue into small nests (about 3 inches in diameter) onto the parchment-lined baking sheet. Use the back of a spoon to create a slight well in the center.

Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.

Step 6: While meringues cool, prepare the ganache by heating the cream until just simmering and pouring it over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. Let cool slightly.

Step 7: Whip the cream, powdered sugar, and vanilla extract until soft peaks form.

Step 8: To assemble, spoon a layer of ganache into the center of each meringue. Top with whipped cream and fresh strawberry slices.

Storage Information

Store unassembled meringue bases in an airtight container at room temperature for up to 3 days. Assembled Pavlovas should be eaten the same day for best texture. If needed, refrigerate for a few hours before serving, but note that the meringue may soften over time.