Pavlova Cake is light as air, fluffy as the softest pillow, absolutely delightful meringue dessert that combines, marshmallowy pavlova cake, fluffy whipped cream and berries that come together into a delicious and simple and easy dessert.
Place the egg whites and sugar in a bowl of a stand mixer and whip on high speed for about 15-20 minutes, or until drastically increased in volume, pearl white in color and the meringue has stiff peaks.
Meanwhile, line a baking sheet with parchment paper and trace an 8 inch round circle around a baking pan or a salad plate. Turn the parchment paper over, set aside.
Preheat oven to 350F with the baking rack in the middle.
Once the meringue is properly whipped, sift in the corn starch and cream of tartar. Then, carefully fold them in completely.
Transfer the meringue within the traced circle and place in the oven. Immediately reduce heat to 225F and bake for 1 hour. Then, turn off heat, place a wooden spoon between the oven and the door and allow to cool for 30 minutes. After that, remove from the oven and allow to cool completely.
Combine the heavy whip cream, vanilla extract and rum (optional) in a bowl of a stand mixer and whip for 3-4 minutes or until soft peaks form. Do not overwhip or the cream will look grainy and even start to separate.
Carefully transfer the Pavlova Cake disk to a serving platter (use this cake transfer spatula to make it easier.
Spoon the Chantilly Cream on top of the Pavlova Cake disk.
Top with the berries.
Serve right away, or within 30 minutes of assembling, for best results.