A show-stopping meringue shell — crisp outside, marshmallow-soft inside — crowned with whipped cream and a generous heap of fresh berries. A high-carb dessert, so bolus timing is key: pre-bolus 15 minutes and savour every bite.
Values for 1 portions
Preheat oven to 150°C (300°F). Line a large baking sheet with parchment paper and draw a 22 cm circle as a guide.
Beat egg whites with a pinch of salt until soft peaks form. Add castor sugar one tablespoon at a time, beating continuously on high speed until the meringue is thick, glossy, and holds firm peaks (about 8–10 minutes total).
Sift cornstarch over the meringue. Add vinegar and vanilla. Fold in gently with a spatula — a few strokes only.
Spoon the meringue onto the parchment circle. Shape into a disc with a slight well in the centre and slightly raised edges.
Bake for 1 hour. Turn off the oven and leave the pavlova inside, door closed, for another 1 hour. Do not open the door — this prevents cracking.
Remove from the oven and allow to cool completely at room temperature (at least 30 minutes).
Whip the cold cream to soft peaks.
Transfer the pavlova to a serving plate. Spoon cream into the centre. Top with mixed berries and dust with powdered sugar. Serve within 2 hours of assembling.
Carbs come mainly from meringue sugar (high GI). Pre-bolus 15–20 minutes before serving. The fat in the whipped cream slightly slows absorption but won't prevent a sharp rise — use your usual dosing method agreed with your care team and log this meal in your journal.
