Pavlova with Berries

For the pavlova with berries, whip the egg whites until very high, then gradually add the sugar until the mixture is thick and glossy.

Fold in the vinegar, flour and vanilla.

Then pour the mixture onto a sheet of baking paper and smooth the top.

Bake briefly at 230 °C, then reduce the heat to 120 °C and bake for about 1 hour.

After baking, let the pavlova cool, then turn it to the other side with the help of a plate (be careful, very fragile!) and carefully remove the parchment paper.

Whip the whipped cream, spread it evenly over the pavlova, and decorate with berries of your choice.

The pavlova can be baked a day ahead, in which case it must be stored in an airtight baking dish.

Of course, the whipped cream as well as the fruits must be added just before serving, otherwise everything will become soft together.

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