Summer cake with berries

To make sure that your beater bowl has no grease on the inside, wipe clean by pouring lemon / vinegar on a piece of paper and clean along the edges.

Assemble the assistent with the beater bowl and the balloon whisks.

Add egg whites and vinegar and salt and whisk into a white foam.

Then add the sugar while whisking (a little at a time)

Whisk for about 3-4 minutes so that the sugar dissolves and you have a really shiny nice fluffy meringue batter.

Finally, add the icing sugar and stir smoothly.

Now you should have a really thick delicious batter that can be turned upside down without it moving out of the bowl.

Use a baking pan with baking sheet paper and pour or sprinkle your batter on top into desired shape.

For a high pavlova, shape like a volcano in the middle. Alternatively, spread the meringue over the entire baking pan.

Bake at 100 °C (212 °F)

The larger and higher the pavlova, the longer the baking time, so leave in the oven for about 3 hours.

Baking time depends on the size of the meringue, so if you make small portion pavlovas you halvf the baking time (the meringue should be airy and should be easy to remove from the baking sheet paper)

When your pavlova has cooled, top with whipped cream, lemon curd and fresh berries.