Your guests will wonder how so much fancy fits into so few ingredients.
- 4 large egg whites, at room temperature
- Pinch of salt
- 1 cup sugar (superfine works best, but standard granulated will do)
- 2 teaspoons white wine vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 cups fresh whipped cream
- 1 California cantaloupe, washed, peeled, seeded and cut into ¾-inch chunks 1 kiwifruit, peeled, quartered and sliced
- 1 teaspoon lime juice
- 1 Tablespoon honey
Preheat oven to 300 degrees. Line a baking sheet with silicone baking mat.
In a clean, grease-free bowl, whip egg whites and salt until soft peaks form. With mixer running, add sugar, spoon by spoon, until stiff peaks form and just start to lose their shine. Turn mixer off, sprinkle vanilla, vinegar and cornstarch into bowl, and gently fold into the meringue with a rubber spatula. Spread meringue on baking pan forming a disc that is approximately 8 inches wide and three inches high.
Place meringue in hot oven, reduce temperature to 250 degrees, and bake for one hour ten minutes.
Turn off oven, open oven door slightly, and let meringue cool in oven.
While meringue is baking, combine melon chunks, kiwi, and lime juice in medium bowl. Allow fruit to macerate, stirring occasionally.
When meringue is cool, gently transfer disc to serving platter. Spread whipped cream over the meringue and top with fruit mixture. Drizzle with honey. The Pavlova is meant to be crisp and crackly on the outside, but moist and chewy on the inside. Your guests will love the lightness of the base paired with the rich, lush topping!