Pavlova – THE Egg White Processor

Preheat the oven to 120 °C for the pavlova. Cover a baking tray with parchment paper and dust with a little cornstarch. Lightly grease the ring of the cake springform pan, also dust with cornstarch and place on the baking sheet.

Beat egg whites until very creamy. Combine sugar and cornstarch and drop in by tablespoonfuls. Continue beating until the mixture is snow white and glossy. Last but not least, add the vinegar and fold in just until smooth. Pour the snow into the cake springform pan on the baking sheet and spread until smooth.

Bake the pavlova in the hot oven at 120 °C on the second rack from the bottom for about 30 minutes. Then reduce the oven temperature to 80 °C and let the cake dry for another 3 hours, leaving the oven door slightly open with a ladle. The meringue should be crisp on the outside but still slightly wet on the inside. Loosen the edge with a pointed kitchen knife, then open the ring. Leave to cool in the open oven.

Just before serving, whip the cream with the vanilla sugar until stiff.

Brush the pavlova with it and top with fruit to your liking.

To serve, do not cut the pavlova into pieces, but scoop it off with a large spoon.

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