Recipe: Pavlova

1 Remove your baking sheet from the oven then preheat it to 220°F (105°C) (th3+).

2 In a bowl, place your eggs, break them up a little then whip them regularly into peaks. When they are half whipped, add the sugar gradually until the end and until when you hold your whisk up they hold in the air (make the peak).

3 Pour into a piping bag fitted with a plain nozzle then onto your baking sheet equipped with parchment paper, baking paper, or silpat. Make one solid disc of approximately 25cm in diameter or several smaller ones to make individual ones.

4 Place in the middle of the oven, cook for 1 hour 15 minutes (without browning) then turn off the oven, wedge a small cork in the opening of your door and let your meringue disc or discs cool down on their own.

5 2 hours before eating it, pour the liquid cream into a bowl then head to the freezer for 5 minutes. Take it out and whip your Chantilly then when it is almost stiff add your mixed sugars.

6 There you go, all you have to do is place your Chantilly in a piping bag fitted with a fluted nozzle and make large peaks on your Meringue disc (about ten centimeters)
You place (if you can) your cake in the freezer for 10 minutes.
Then you arrange your red fruits or other elements harmoniously if you are in winter by pushing them in a little and you finish the decoration with beautiful fresh mint leaves.
Here is this beautiful summer or winter dessert that will delight, I am sure, your guests!