Red berry pavlova

Preparation

1. 1

   Whip the egg whites to stiff peaks in the stand mixer.

   Speed 8⏱ 5 min🔧 fouet ballon
2. 2

   Add the sugar one spoonful at a time. Fold in the vinegar and cornflour.

   Speed 6⏱ 3 min
3. 3

   Shape into a disc on a baking tray. Bake for 1h15 at 120°C. Leave to cool in the switched-off oven.

4. 4

   Whip the cream. Top the meringue with whipped cream and red berries.