The first time I had pavlova was when I took a trip to australia about 11 years ago. There was a new friend of mine that I had met while I was there and she was from new zealand. She asked me if I had ever tried pavlova before and I said no. One night a bunch of friends got together for dinner and she decided to make one for me so I could try it. It was a delicious egg white meringue that was crunchy on the outside and creamy marshmallowy on the inside, topped with fresh fruit.
8 egg whites
2 1/4 cup of sugar
1 tsp of vanilla bean
1 tbsp plus 1 tsp of corn starch
1/2 lemon juiced
2 cups of strawberries sliced
8 figs quartered
1 cup of blueberries
1/4 cup of sugar
Preheat oven to 350
For the pavlova,
Add egg whites and vanilla to a stand mixing bowl. Beat the egg whites until soft peaks start to form then slowly add the sugar to the egg whites and beat until the meringue is stiff and shiny ( about 3-4 minutes. Then fold in the cornstarch and lemon juice. Then on a sheet pan lined with parchment paper you can put a large cake ring in the middle of the pan ( if you don't have a cake ring then you can simply mound the meringue in a circle
Place the sheet pan in oven and immediately turn down to 300 and cook for 1 hour and 15 mins. Turn off oven and allow to cool completely in the oven.
Meanwhile take the strawberries and blueberries and place them in a bowl with sugar to macerate. Once you are ready to serve then add all the fruit on top of the of the pavlova and garnish with mint. Serve and enjoy!