Pavlova

For the Base

• 130g (4 large) egg whites at room temperature
• 240g icing sugar
• 1 sachet (5g) vanilla powder

For the Filling

• 500ml heavy cream with 35% fat
• 1 sachet (5g) vanilla powder
• 1 tablespoon icing sugar

For Decoration

• Fresh fruits (kiwi, strawberries, blackberries, passion fruit, peaches, pineapple, or other fruits of your choice, or just strawberries, or strawberries combined with canned strawberry/forest fruit filling)

1. Preheat the oven to 90°C. Place the egg whites, sugar, and vanilla in a large, completely clean and dry mixer bowl.
2. Beat them on high speed until the mixture becomes fluffy, thick, and glossy. In other words, until you have stiff meringue.
3. Using a spoon or a piping bag, spread the meringue onto a baking sheet lined with parchment paper, forming 1 large meringue or small ones, according to your preference. Bake for 1 hour and 45 minutes to 2 hours in a convection oven.
4. When they are ready, turn off the oven and let them cool inside the oven. (The meringues can be kept in an airtight container for up to 2 weeks).
5. In a bowl, beat the heavy cream with the sugar and vanilla until fluffy. Before serving, spread the cream over the meringues and then decorate with the fruits of your choice.