Fruit and Whipped Cream Pavlova

INGREDIENTS:

Filling

• 6 egg whites
• 380 g of sugar
• 3 Tbsp cornstarch (cornstarch)
• 1 Tbsp cider vinegar
• 1 tbsp vanilla flavoring

Filling

• 200 ml of cream
• 60 g of powdered sugar
• Fresh fruit of your choice (blueberries, persimmon and banana)
• powdered sugar

PREPARATION:

Turn the oven on to 160º, and start by making a meringue.

Separate the egg whites from the yolks and beat the egg whites until stiff. When the foam starts to become more consistent, add the fine sugar, spoon by spoon.

Then add vanilla extract, sifted cornstarch and white wine vinegar, and mix everything together using a spatula.

Place the meringue in the shape of a circle with a concave surface, in the center of a tray lined with baking paper, lower the oven temperature to 140ºC and let the meringue bake for an hour and a half. We can never open the oven door, neither during cooking nor while the pavlova will remain there, with the oven turned off, until it cools completely.

When ready, make the pavlova filling. Beat the cream, add a few drops of lemon and gradually add the sugar.

Cover the pavlova with the cream and smooth the surface, add fresh fruit of your choice and, finally, sprinkle with powdered sugar.