Recipe: Summer Pavlova

If possible in the morning or the day before, prepare the Pavlova.

1 Preheat the oven to 120°.

2 Whip the egg whites until stiff peaks form, then slowly add the sugar when they start to become firm.

3 Place 2 food rings of different sizes on parchment paper, arrange the meringue in a ring shape, you can rework it slightly with a fork for a more aesthetic look.

4 Bake for 1 hour 15 minutes.

5 Remove the meringue and let it cool (be careful, it's fragile!). You can remove the parchment paper by gently sliding a large kitchen knife between the paper and the meringue.

6 2 hours before serving, put the light cream and the vanilla sugar sachet in the siphon in the refrigerator. Prepare the fruits but do not mix them.

7 At the last moment, you can arrange the whipped cream in the center of the ring, then the fruits and a few mint leaves. (Generally, I don't put all the fruits on the meringue, I bring them separately to the table).
For the story: this dessert was created for a Russian ballerina whose name it bears. Enjoy your meal.