3h 30m
“There's no easier dessert than a pavlova!”
— Shico


Serves 10


Step 1

Heat the oven to 190°C. Whisk the egg whites with the citric acid until they form soft peaks

Step 2

Start to add the sugar slowly while continuing to whisk, until the sugar is gone and the meringue is forming stiff peaks that look glossy

Step 3

Add cornstarch and whisk until combined

Step 4

Transfer to a piping bag with an open star nozzle. On A4 paper draw 7cm circles using a pen, to mark the shape of the pavlovas, and then place on a baking sheet, under a sheet of baking parchment

Step 5

Starting from the centre of each circle you drew, draw a spiral with the meringue of 3 layers. Make an indent in each with a spoon

Step 6

Remove the A4 paper, then bake in the preheated oven for 2.5-3 hours. Switch off the heat and let them cool completely in the oven

Step 7

For the frosting, in a large bowl combine icing sugar, cold double cream and cream cheese. Beat for a few minutes till firm

Step 8

Pipe frosting into the meringue and top with your favourite berries and mint. Serve immediately, and enjoy!
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