Learn how to make the perfect pavlova with this simple recipe. It's crisp on the outside and has a soft, fluffy marshmallow center on the inside. Top it with coconut whip cream and fresh fruit for an elegant dessert that's sure to impress guests.
Preheat oven to 200ºF and line a baking sheet with parchment paper.
Using a hand mixer beat egg whites on medium speed in a medium mixing bowl until soft peaks form, about 2 minutes.
With mixer on, gradually add sugar, turning speed up to high. Beat for 3-5 minutes until stiff peaks form.
Add lemon juice, vanilla and cornstarch or arrowroot powder and gently fold in with a spatula.
Pour mixture onto parchment paper and shape into roughly an 8 or 9-inch wide circle, flattening the top and smoothing the sides.
Bake for about 90 minutes, avoiding opening the oven door as much as possible.
Turn off oven and allow pavlova to cool completely in the oven, about 1 hour.
Once cool, top with coconut whip cream, fresh berries and mint leaves. Slice and serve immediately!
Notes
Storage: Store any leftovers in an airtight sealed container at room temperature for 1-2 days. Try to keep it in a dry storage place as this sweet treat is incredibly sensitive to temperatures. I don't recommend storing the pavlova in the fridge as it will become soggy.