Meringue Pavlova

Ingredients for 1 servings:

• 5 egg whites
• 1 pinch of salt
• 200 g powdered sugar
• 1 tsp cornstarch
• 1 tsp vanilla essence
• 1 tsp white wine vinegar
• 2 cups of whipped cream, 200 ml each
• 2 tsp vanilla sugar
• 2 tbsp powdered sugar
• 1 pack of cream stiffener, optional
• 2 kiwis
• 300 g berries, e.g. strawberries, raspberries, blueberries

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Before preparing the meringue, place a 26cm cake ring on a baking tray lined with baking paper. Preheat oven to 200°C/Gas Mark 3. Beat egg whites and a pinch of salt with a hand mixer until stiff peaks form. Gradually add half of the sugar, beating until glossy. Add the remaining sugar, cornstarch, vanilla essence, and vinegar, and continue beating until very firm and fine-pored. Now pour the meringue into the springform pan, smooth it out, and using a sharp knife, loosen and remove the ring from the mixture. The cake will be baked without a pan, making it slightly larger and flatter. Now reduce the oven temperature to 150°C/Gas Mark 2, place the baking tray on the lowest shelf, and bake for 15 to 20 minutes until light brown. Then reduce the oven temperature to 120°C/Gas Mark 1 and continue baking for 1 hour and 45 minutes. Remove the meringue and let it cool on a wire rack. Tip: The meringue base can be baked a day before completion, but DO NOT refrigerate it; keep it at room temperature. Shortly before serving, whip the cream with vanilla and powdered sugar until stiff peaks form, adding cream stabilizer if desired. Now spread the cream evenly over the meringue base and generously top with kiwi slices and berries. I also add toasted almond slivers.