👨‍🍳 Instrucțiuni

1. 1

   Preheat oven to 150°C (130°C fan/300°F/Gas Mark 2). Line a baking tray with parchment paper and draw a 20cm (8-inch) circle on it.

   💡 Sfaturi Profesioniste: Ensure the parchment paper is well-secured to the tray to prevent it from moving.
2. 2

   Whisk egg whites in a clean, dry bowl until stiff peaks form.

3. 3

   Gradually add caster sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy, and the sugar has dissolved.

   💡 Sfaturi Profesioniste: Test by rubbing a little meringue between your fingers; it should feel smooth, not gritty.
4. 4

   Gently fold in the cornflour, vinegar, and vanilla extract.

   💡 Sfaturi Profesioniste: Be careful not to overmix and deflate the meringue.
5. 5

   Spoon the meringue onto the prepared circle on the baking tray, shaping it into a nest with a slight well in the center.

   💡 Sfaturi Profesioniste: Create swirls and peaks for visual appeal.
6. 6

   Bake for 1 hour and 30 minutes, or until the pavlova is crisp on the outside and sounds hollow when tapped.

   💡 Sfaturi Profesioniste: Do not open the oven door during baking.
7. 7

   Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.

   💡 Sfaturi Profesioniste: This prevents cracking.
8. 8

   Once cooled, carefully transfer the pavlova to a serving plate. Top with whipped cream and fresh berries just before serving.