Ingredients:

  • 6 Large Egg Whites, room temperature
  • 350g Caster Sugar
  • 1 tsp White Vinegar
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla Bean Paste
  • 600ml Heavy Whipping Cream, cold
  • 2 tbsp Icing Sugar
  • 250g Fresh Raspberries
  • 1 tbsp Lemon Juice
  • 500g Mixed Berries (strawberries halved, blueberries, and blackberries)
  • Fresh mint leaves

Instructions:

  1. Preheat your oven to 120°C (250°F) and line a large baking sheet with parchment paper, drawing a circle to guide the wreath shape.
  2. In a stand mixer with a balloon whisk attachment, whisk the 6 egg whites on medium speed until soft peaks form.
  3. Gradually add the 350g of caster sugar one tablespoon at a time, whisking constantly. Increase speed to high until the mixture is glossy, thick, and holds stiff peaks.
  4. Gently fold in the white vinegar, cornstarch, and vanilla bean paste until just combined to create the structural scaffold.
  5. Spoon the meringue onto the prepared tray, following the circle guide to form a wreath. Bake for 1 hour 15 minutes.
  6. Turn off the oven and leave the pavlova inside to cool for at least 2 hours to ensure structural integrity and prevent collapse.
  7. Prepare the coulis by blending 250g raspberries and 1 tbsp lemon juice and strain out the seeds.
  8. Whip the 600ml heavy cream with 2 tbsp icing sugar until soft peaks form. Spread over the cooled meringue wreath.
  9. Garnish with the 500g mixed berries, drizzle with the raspberry coulis, and finish with fresh mint leaves.