Royal Pavlova

Star by preheating the oven to 140°C. Whisk the egg whites at maximum speed and when you begin to get cloud consistency, slowly add the icing sugar, adding one spoon at a time, always keeping full speed. Keep this way until the meringue becomes stiff enough and glossy.

In a separate small bowl, combine the vinegar and cornflour, and fold in everything delicately in the previous mixture. Then, in a tray lined with parchment paper distribute the pavlova mixture in any shape you wish. Reduce the oven temperature to 130°C and allow the pavlova to bake for about one hour. Once baked, turn off the oven and let the pavlova stay inside so it cools naturally and slowly, for about 2 to 3 hours.

Place the berries and strawberries in a saucepan with 175g of powdered sugar and blend in a low heat until all the sugar has melted. Then, add all the blueberries. Transfer the mixture to a separate container and allow to cool completely to room temperature. Also add the raspberries. Finally add the 35ml cream to the fruit mixture and fold it in gently.

Pour the red fruit preparation over the pavlova and finish by decorating it with berries and various fresh fruits.