Ingredients

• 6 eggs whites , room temperature
• 0.5 teaspoons cream of tartar
• 1 pinch salt
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoons almond extract
• 1.5 tablespoons cornstarch

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
2. 2 Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
3. 3 Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
4. 4 Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
5. 5 Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
6. 6 Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.

Nutrition per serving