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Mango and Wild Blueberry Pavlova

Elegant, eye-catching, and bursting with flavor, pavlova is a must make for any baker! Crisp outer layer, marshmallowy inner, fresh whipped cream, and juicy fruits, what's not to love about this dessert?
Serves: 8-12
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Ingredients
  

For the pavlova

  • 4 large egg whites room temperature
  • ⅛ tsp salt
  • 1 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tsp distilled white vinegar*
  • ½ tsp vanilla extract

For the topping

  • 1 cup heavy cream cold
  • 1 tbsp granulated sugar
  • ½ tsp vanilla extract
  • fruits of your choice

Instructions
 

  • Heat oven to 250°F and arrange a rack in the middle. Trace a 7-8 inch circle on a piece of parchment paper with a pencil or pen. Flip the parchment paper over and place it on a baking sheet. Set aside!
  • In a dry bowl, beat the egg whites and salt for about 5 minutes or until soft peaks form. With the mixer on high, gradually add in the sugar until stiff and glossy peaks form— about 2 minutes. (This is your meringue!)
  • Sift the cornstarch into the meringue and pour in the vinegar and vanilla— slowly so you don’t create a ‘dent’ in the meringue. With a rubber spatula, carefully so as to not deflate the egg whites, fold the ingredients into the meringue until no streaks of vanilla remain.
  • Spread the meringue into the center of your circle and smooth it to the edges to form a rough disk.
  • Bake until the meringue is firm to the touch and a pale cream color, about 60 minutes. Turn the oven off and leave the oven door slightly ajar, allowing the meringue to cool completely in the oven. Run a thin metal spatula under the meringue to loosen it and carefully place it onto a serving dish; set aside.
  • Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, about 2 minutes.
  • Top the baked meringue with whipped and garnish with the fruit of your choice! Serve the pavlova immediately!

Notes

* Don't have distilled white vinegar on hand? You can use 1 tsp of lemon juice instead!
Having trouble getting your parchment to stay without curling up in the baking sheet? Rub a stick of butter on the tray and smooth out the edges.
While I used thinly sliced mangos and wild blueberries, you can use whatever fruits you have on hand! Go wild! Mango, passion fruit, kiwi, strawberries, blackberries, or even sliced bananas!
You can keep the meringue (without the whipped cream) for up to 2 days in an airtight container. Once assembled, you want to serve immediately before the cream sinks into the meringue. Refrigerate any (hahahaha) leftovers!