A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!
Ingredients
- egg whites, room temperature: 6 piece
- cream of tartar: 0.5 tsp
- pinch salt: 1 piece
- white sugar: 1 cup
- vanilla extract: 1 tsp
- almond extract: 0.5 tsp
- ½ tablespoons cornstarch: 1 piece
- heavy whipping cream: 2 cups
- orange, zested: 1 piece
- vanilla extract: 1 tsp
- orange: 1 piece (sliced)
- mixed fresh berries: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
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Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
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Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
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Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
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Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
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Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.
