Pavlova
4 egg whites
200 g sugar
1 tsp cornstarch
Preheat the oven to 150°C. Whip the egg whites with the sugar until stiff peaks form, then gently fold in the cornstarch using a spatula. Spread the mixture onto parchment paper.
If making a two-layer cake, you can create two smaller layers instead of one large one. I try to shape the layers into circles, but perfectionists can draw a circle on the paper first using a pencil and a plate.
Bake at 150°C for 50 minutes on the bottom rack of the oven. Turn off the oven and let the meringue dry in the oven overnight.
1 pint of whipped cream on top
1 tray of strawberries, sliced
blueberries
grapes, halved
canned peaches, cut into pieces
If making two layers, spread half of the whipped cream on the first layer and top it with half of the fruit. Place the second layer on top and spread the remaining whipped cream and fruit over it. It’s best to store the cake in the refrigerator for a few hours to allow the cream to soften the meringue slightly.