Pavlova is one of those big classics that is beautiful to make and delicious at the same time. It's glossy and crunchy outside, marshmallow-soft inside, and when combined with whipped cream and fresh berries, Pavlova makes a perfect summer dessert.

It's THE weekend, and Summer is officially here, bringing all its magic along. It brings those carefree nights by the lake, picnics, and fresh dinners outside, and lots of happy moments to share.
To celebrate Summer, I decided to run a special giveaway for all of you on Instagram today. Together with Viola Minerva Virtamo (Instagram: @violaminerva), we are giving out her beautiful cookbook "From Oven To Table" to one lucky winner! All you have to do is go on Instagram and follow the instructions under my giveaway post.

Viola's work is astonishing, and she has been a true inspiration over the years. Her book, "From Oven to Table" presents the art of sheet pan cooking, which includes 50 beautiful, delicious sheet pan recipes that are effortless to make in the oven, saving you a lot of your time when preparing a meal but giving you the most tasteful, satisfying result. The book is filled with beautiful photography, and recipes are very curated and made simple for everyone. In this book, you will find both savory and sweet recipes adequate for both vegetarians and omnivores. I am sure you will find it as an inspirational resource for your summer cooking, so make sure to check all the giveaway details and participate! Maybe you will be the lucky winner after all! 🙂
As Summer is all about delicious, refreshing desserts today, I prepared one of Viola's recipes from her cookbook, and it's this Glorious Pavlova with whipped cream and berries.
Pavlova is just one of those big classics that is beautiful to make and delicious at the same time. It's glossy and crunchy outside, marshmallow-soft inside, and when combined with whipped cream and fresh berries, Pavlova makes a perfect summer dessert. You can, of course, change the toppings and use seasonal fruit you have at home or even add some lemon curd or vanilla ice cream on top.

I hope you will enjoy this recipe, and make sure to stop by the Instagram @thehungryapron to join us for the special book giveaway! The lucky winner will be announced on Saturday, June 27th.

everything you need to know about perfect pavlova

I know, beating the egg whites and drying them in the oven can seem a bit tricky, but once you try making Pavlova, you will see that in the end, it isn't that hard to prepare this snow-white beauty. As Viola mentions in her book, the important thing is not to rush when making it. Give time for egg whites to whip correctly and for the sugar to dissolve.

I've gathered some of the essential tips for making your meringue look perfect, shiny, and snow-white:

1. Separate your egg whites carefully— use a separate small bowl for separating each egg white. Any traces of yolk can stop the egg whites from whipping up properly.
   
2. Make sure your bowl and whisk are clean - Fat can demolish your egg white foam. Use a glass, ceramic, or metal bowl as they are easier to clean, and you will be sure there is no fat left on the surface. Also, egg whites expand massively when you whip them, so make sure to use a large bowl.
   
3. Cold egg whites are easier to separate - however, make sure to bring egg whites to room temperature before whipping them.
   
4. Start to whip slowly - when whipping the egg whites, you want to start at a slow speed and gradually speed up until you get nice, soft peaks.
   
5. Add cornstarch or cream of tartar - both of them are used to stabilize the egg white foam and prevent the meringue from collapsing.
   
6. Use caster sugar - Caster sugar is slightly more refined and dissolves more quickly than granulated sugar, but both options can be used. Caster sugar will take less time to dissolve.
   
7. It is CRUCIAL that you add your sugar gradually - start adding a tablespoon at the time once the egg whites have reached the soft peak stage. Adding the sugar gradually will allow the egg whites to whip correctly and the sugar to dissolve. Your final result should not have any sugar grains. The meringue is ready when it's thick and glossy with very firm peaks.
   
8. Don't overbeat the meringue - if you beat the egg whites too much, there is a risk that the meringue will crack.
   
9. Add a teaspoon of vinegar for a stable marshmallow-like center. Vinegar, together with corn starch (or cornflour), prevents the Pavlova from collapsing in the center.
   
10. Perfect Pavlova shape - use a round dish and pencil to make a circle on your baking sheet. Place the tracing-side face down onto a metal baking tray and secure the baking sheet by using a bit of meringue as glue so the paper doesn't move. Add the meringue inside of the circle, not spreading it too much. With a spoon or spatula, make a few swirls on top.
    
11. Low baking temperatures - the meringue should "dry" in the oven, and we need to preheat the oven to 100 or 120 degrees Celsius (212-250 F). The low temperature will allow it to dry properly but still be shiny white after baking.
    
12. Long and slow baking - as mentioned above, Pavlova needs to dry out, so we are looking at 1h 40 minutes baking, plus some more time in the oven while it's off. Taking out Pavlova to room temperature directly from a hot oven can cause it to collapse. Leave the meringue in the oven to dry out, but make sure to turn off the oven after the baking time is over. Leave the oven door slightly open.
    
13. Storage in a dry and cool place - The Pavlova is best if eaten the same day, but you can also store it for one day in a dry and cool place (I use my oven). With humidity, the meringue will get soft, so avoid putting it in the fridge. Once you have garnished the meringue with cream and fruit, place it in the refrigerator and consume it within two days.

Glorious Summer Pavlova
Marija Gvozdenovic

INGREDIENTS

Serves 8

 8 egg whites

 550g caster sugar

2 tsp cornflour

1 tsp white wine vinegar

METHOD

Preheat the oven at 100 degrees Celsius (212 F).

Whisk the egg whites in a mixing bowl until stiff, fluffy peaks form (they should remain intact even if the bowl is held upside down). Gradually add the sugar a little at a time, whisking continuously. The meringue should be fluffy and shiny. Finally, add cornflour and white wine vinegar, continuing to whisk.

Turn the mixture onto a parchment paper-lined baking sheet. Shape into the desired form with a spoon or spatula without spreading or smoothing too much. Allow drying in the lower part of the oven for about 1 hour and 40 minutes - once ready it will be crunchy on top and won't give when pressed carefully. Turn the oven off and leave the oven door ajar - you could place the wooden spoon to hold it open and leave the meringue inside the oven for another 15-20 minutes.

Assemble just before serving when completely cool to make sure the meringue downs;t get too moist. Add some whipped cream on top and berries. You can use ice cream or lemon curd as well.