Pavlova | The Grounded Kitchen

A showstopper dessert with a crisp meringue shell, marshmallow-soft centre, and a cloud of whipped cream topped with fresh fruit. Pavlova is easier than it looks — the oven does most of the work, and the slow cool inside the turned-off oven is what gives it that signature texture. Make the meringue base the day before and top it just before serving. Ingredients Meringue Base 4 egg whites, room temperature 300 g (1½ cups) icing sugar (powdered sugar) 1 tsp cornflour (cornstarch) ½ tsp cream of tartar (or 1 tsp white vinegar) Pinch of salt 1 tsp vanilla extract Topping 300 ml (1¼ cups) heavy cream (or coconut cream for a dairy-free version) 1 tsp vanilla extract Fresh fruit: strawberries, raspberries, blueberries, kiwi, passionfruit Instructions 1. Prepare Preheat oven to 110°C (225°F). Line a baking sheet with parchment paper. 2. Make the meringue Add the egg whites, icing sugar, cornflour, cream of tartar, and salt to a stand mixer bowl. Beat at high speed for about 8 minutes until glossy, stiff peaks form. 3. Add vanilla Gently fold in the vanilla extract with a spatula — don’t deflate the meringue. 4. Shape Spoon the meringue onto the parchment and spread into a 20 cm (8-inch) circle with a slightly flat top and a shallow dip in the centre to hold the cream and fruit. 5. Bake and cool Bake for 90 minutes. Turn off the oven, wedge the door open slightly, and let the pavlova cool inside for 1½ hours. This slow cool prevents cracking and keeps the centre soft. 6. Whip the cream While the pavlova bakes, whip the cream and vanilla to soft peaks. Refrigerate until ready to use. 7. Top and serve Transfer the pavlova to a serving plate. Spoon over the whipped cream and arrange the fresh fruit on top. Serve immediately. Pro Tips Room temperature egg whites whip to a greater volume than cold ones — take them out of the fridge 30 minutes before you start. Any trace of fat (yolk, grease) will prevent the whites from whipping properly. Make sure your bowl and whisk are completely clean and dry. The meringue base can be made a day ahead and stored uncovered at room temperature in a dry environment. Top only just before serving. A shallow dip in the centre is intentional — it holds the cream and fruit without spilling over the edges. Passionfruit pulp spooned over the cream before the other fruit adds a sharp, tropical contrast that cuts through the sweetness beautifully.

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