Ingredients
Method
1. Get the Oven Ready
Set your oven to 250°F (120°C). Line a baking tray with parchment paper. Want a perfect circle? Lightly sketch an 8-inch guide underneath the paper.
2. Whip the Egg Whites
Start beating the egg whites at medium speed until soft peaks form. Slowly sprinkle in the sugar, one spoon at a time. Keep mixing until the texture turns thick, glossy, and silky smooth.Tip: Rub a bit between your fingers—no graininess means it’s ready.
3. Add the Stabilizers
Using a spatula, gently mix in vinegar, cornstarch, and vanilla. Don’t rush—you want to keep all that air inside.
4. Shape Your Pavlova
Spoon the mixture onto your tray and shape it into a round disc. Create a slight dip in the center—this is where all the toppings will sit later.
5. Bake Low and Slow
Bake for about 1 hour 15 minutes. Then turn off the oven and leave the door slightly open. Let it cool inside for another hour.Important: Slow cooling = fewer cracks.
6. Make the Whipped Cream
Whip cold cream with powdered sugar and vanilla until soft peaks form. It should look fluffy but still smooth—not stiff.
7. Assemble Like a Pro
Place your cooled base on a serving plate. Fill the center with whipped cream, pile on raspberries, then decorate with flowers and candies. Serve right away for the best texture.