Magic fruit tart


1 cup granulated sugar

4 large egg whites

1 teaspoon white vinegar

1 teaspoon cornstarch

1 cup heavy cream

1 teaspoon vanilla extract

Assorted fresh fruits (such as strawberries, kiwi, mango, and blueberries)

Mint leaves for garnish (optional)


Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites until stiff peaks form.

Gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and holds stiff peaks.

Gently fold in the cornstarch, vinegar, and vanilla extract.

Spoon the meringue mixture onto the prepared baking sheet, forming a circle or rectangle about 8-10 inches in diameter and smoothing the top.

Place the baking sheet in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes, or until the pavlova is crisp on the outside and slightly soft in the center.

Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.

Once cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the pavlova.

Arrange the assorted fresh fruits on top of the whipped cream, and garnish with mint leaves if desired.


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