Pavlova Or Palova Recipe

Preheat your oven to 250 degrees F (130 degrees C) and position a rack in the center. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on it.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Begin adding the superfine sugar, a tablespoon at a time, continuing to beat until the meringue holds very stiff, glossy peaks. To check if the sugar has fully dissolved, rub a small amount of meringue between your thumb and index finger; it should feel smooth, not gritty. If it feels gritty, keep beating until it's smooth.

Bake the meringue for 1 hour 15 minutes, or until the outside feels dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside the oven. As it cools, the outside will feel firm to the touch, and you might notice a little cracking, revealing a soft, marshmallowy interior.

The cooled meringue can be stored in a cool, dry place in an airtight container for a few days. Just before serving, carefully transfer the meringue onto a serving plate. In your electric mixer, whip the heavy cream with the whisk attachment until soft peaks form. Sweeten it with the granulated sugar and vanilla extract, then mound the cream into the center of the meringue. Arrange the fruit over the cream, either randomly or in a pattern.