400g egg white
400 g of cristal sugar
400 gr of powder sugar
1 tbsp of white vinegar
Whipping cream for pavlova (see recipe on the website)
Pour in a mixer bowl the egg white, start mixing low speed, when the egg white start bubbling increase the speed to medium then high, start adding the crystal sugar in 3 times within 5 mn, then add the white vinegar spoon and add again the powder sugar within another 5 mn in 3 times.
When the consistency is firm the Meringa is ready to be placed on a baking parchment support, start from the base making a circle from the center, as a snail shape.
Then add another layer on the sides all around to make the middle lower than the sides, to form a well.
Bake in a oven at 120 degrees for 1h15 mn. It will be crunchy and firm. Wait it to cool down.
Add the whipping cream in the middle (mix the cream for a few seconds before adding it to the Meringa) and on the top the raspberries as per the pictures.
Before serving spread a bit of powder sugar over the raspberries.
It is ready to serve!
You can as well make mini meringue or put vanilla custard instead of the whipping cream.