Strawberry Pavlova with Raspberry Cream

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 230 g sugar
• ½ tbsp cornstarch
• 1 tsp white wine vinegar
• 300 g cream
• 2 tbsp sugar
• 1 vanilla pod(s)
• 300 g strawberries
• 200 g raspberries

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Preheat the oven to 175 degrees Celsius. Using an upturned plate (approx. 20 cm in diameter), trace the outline with a pencil on a piece of baking paper as a guide where to spread the meringue mixture. Pavlova base: Beat the egg whites and salt with a hand mixer until frothy, gradually adding the sugar until it has dissolved. The mixture should now be stiff and glossy. Gradually sift in the cornstarch and carefully fold in with the white wine vinegar. Spread the mixture on the baking paper inside the circle and use a spoon to make a well for the filling. Reduce the oven temperature to 90 degrees Celsius and bake the pavlova for 90 minutes, then let it cool with the door open. When the Pavlova has cooled, carefully loosen it from the baking paper using a long knife and place it on a cake stand. Filling: Beat the cream with the sugar and the scraped seeds of the vanilla pod until stiff peaks and fold in the strawberries. Fill the pavlova with the cream. Wash, hull, and halve the strawberries, then decorate as desired. Tip: You can also caramelize 200g of sugar with 4 tablespoons of water. Then pour the mixture onto a sheet of baking paper and let it harden to further decorate the pavlova.