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Ingredients
Egg white crust
5 egg whites
200 g of sugar
1 tablespoon of corn starch
1 tablespoon of lemon juice
Cream
5 egg yolks
500 ml of milk
50 g density
80 g of sugar
2 vanilla sugar
200 ml of sweet cream
The rest
strawberries, blueberries or some other fresh fruit
Preparation
Mix sugar and corn starch until smooth texture.
Mix room temperature egg whites until soft for about 2 minutes. While mixing the egg whites, add already prepared mixture of sugar and corn starch.
Mix the mixture for a few minutes until it becomes very thick, or until you no longer feel sugar crystals under your fingers. At the end, add lemon juice or white vinegar and mix the mixture once more.
Line a baking sheet with greaseproof paper. Place the egg white mixture in the shape of a circle with a diameter of approx. 26 cm.
Bake the pavlova for 1 hour and 30 minutes at a low temperature of 120 ºC. When the top layer is dry, feel free to cover it with foil so that it does not darken.
Leave the baked Pavlova to cool in the turned off oven, but be sure to leave the oven door half open.
Cream
To prepare the cream, beat the egg yolks with sugar, corn starch and a little milk. Heat the rest of the milk to boiling, add the prepared mixture and cook it like a pudding, until it thickens. Mix the cooled cream with the whipped cream.
Spread the cooled crust with cream and decorate with lots of fresh fruit.
