- 6 egg whites
- 280 g sugar
- 1 tablespoon of vinegar
- Some Maïzena
For the decoration
- 200 ml whipped cream
- Fresh fruit to taste (strawberries, wild berries, mango ...)
- Preheat the oven to 120° C ( convection oven). Beat the egg whites together with the sugar and vinegar with a mixer until stiff peaks form.
- Butter a circle about 25 cm in diameter on baking paper and dust with corn flour. Pour the beaten egg whites in a circle about 4-5 cm thick onto the baking parchment and bake in the oven at 120° C for 80 to 90 minutes. Let the pavlova cool in the oven with the oven door slightly ajar.
- Before serving, pour the cream on top and cover with fresh fruit.
Recipe : Corrie Cooks