Pavlova (Silver Palate)

Pavlova is the showstopper of summer desserts: a cloud of meringue, crisp and shatter-y on the outside, soft and marshmallowy within, crowned with whipped cream and a tumble of fresh berries.

That signature contrast comes down to two small additions to the meringue. Cornstarch keeps the center soft and marshmallow-like, and a splash of white wine vinegar stabilizes the whipped whites and helps that tender interior set without weeping.

You beat the egg whites to stiff, glossy peaks, adding sugar gradually so it dissolves fully, then shape the meringue with a hollow in the center to cradle the toppings. A long, low bake dries the shell while keeping the inside moist.

Once cooled, you pile on softly whipped cream and a heap of strawberries or mixed berries, here macerated with a little sugar and Grand Marnier for extra juiciness.

Assemble it just before serving, since the meringue softens once the cream goes on.

Chef Tips

• Use room-temperature whites and a spotless, grease-free bowl, or they won’t whip up.
• Add the sugar gradually and beat until glossy and no longer gritty.
• Bake low and slow; don’t rush it, and cool it gradually to prevent cracking.
• Top with cream and berries only just before serving so the shell stays crisp.

Variations

• Use any mix of berries, passionfruit, kiwi, or stone fruit.
• Flavor the cream with a little citrus zest or liqueur.
• Make individual mini pavlovas instead of one large one.