Various types of canned fruitWe used maraschino cherries, peaches, pineapple rings, and mandarin orange segments.
Other fresh fruit, as desired.
Get ready: Preheat your oven to 300 degrees. Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
In your mixer bowl, beat egg whites together with salt until glossy peaks form.
Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
Sprinkle vinegar, cornstarch, extract, and food colouring (if using) over meringue, gently fold in till combined.
Heap meringue onto the center of your baking sheet.
Use a spatula to spread the meringue out to an egg shape.
Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
Just before serving, prepare the heavy cream.I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavouring, again – optional
Once heavy cream is whipped to the desired thickness, add the flavour extract and food colouring, mix until well incorporated.
Mound the whipped cream on your pavlova, gently spreading it evenly over the top.
Arrange drained fruit pieces on top, serve immediately!
* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons. If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!