This pavlova is crispy on the outside and marshmallowy soft on the inside. It's decorated with whipped cream, berries, and flowers, and is drizzled with a thickened strawberry syrup.
Strain liquid from the berries and set berries aside.
For a strawberry syrup you can drizzle over the pavlova, pour the liquid into a saucepan and bring to a low boil until liquid is reduced by half. Remove this strawberry syrup from heat and allow to cool to room temperature.
Pavlova Instructions
Preheat oven to 225 F.
Add egg whites to the bowl of a stand mixer fitted with a whisk attachment or use an electric mixer with a whisk attachment.
Whip on medium speed until soft peaks form.
Continue mixing at medium speed while slowly adding in sugar. Once you've added all of the sugar, you can gradually increase the speed of your mixer to high speed.
Continue whisking on high speed until stiff peaks form.
In a small bowl, mix cornstarch and white distilled vinegar together to make a slurry.
With the mixer on low speed, drizzle the slurry into the whipped egg whites.
Mix on high for 30 seconds to incorporate the slurry into the stiff peaks.
Gently transfer onto a parchment-lined baking sheet, forming a cylinder with a 6-inch . Use an offset spatula to make slightly angled sides and a slight depression in the middle of the cylinder. (You can trace the circle onto one side of your parchment paper with a pencil and a cake pan or bowl, then flip it over to use the circle as a guide.)
Bake for 90 minutes.
Turn oven off and let the pavlova remain in the warm oven until both are completely cool, about 3 hours.
Remove from the oven, carefully remove from parchment paper, and place on desired serving tray. You can keep the pavlova covered well for up to one day before decorating.
Decorating Instructions
Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.
Keep on whisking until it is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.
Add the sugar and give the whipped cream one final short whisk.
Dollop or pipe whipped cream onto the top of the pavlova.
Top with reserved macerated strawberries and mixed berries.
Drizzle the reduced strawberry syrup over the berries and down the sides of the pavlova.
Garnish with edible flowers.
Video
Notes
Make sure that the egg whites reach stiff peaks. If they aren't holding their shape, keep on whisking.
If needed, you can bake the pavlova a day in advance and leave covered at room temperature (do not refrigerate) and decorate the next day. Serve immediately after decorating. If left overnight after decorating, the outside of the pavlova will not longer be crispy.