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A recipe for a classic vanilla pavlova topped with persimmons, raspberries and blueberries
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A recipe for a classic pavlova, vanilla meringue gets topped with a cloud of lightly whipped cream, sweet persimmons, raspberries and blueberries. One of the best desserts ever created!
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Whip egg whites with salt until white and foamy. Add in sugar. Whip until you have stiff peaks and all sugar is dissolved. Add cornstarch, vanilla and vinegar. Gently fold to combine.
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Dump meringue onto a parchment lined baking sheet and form into circle. Bake for 1 hour at 300°F (150°C). Leave pavlova in the oven to cool for around 5 hours.
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Whip cold heavy cream into soft peaks. Dollop on top of pavlova and scatter over your fruit; persimmons, raspberries and blueberries. And dig in!
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