You need to prepare the following ingredients for making Pavlova:

4 egg whites (eggs at room temperature)
A pinch of salt (optional)
155g in diameter
1 tablespoon
3-4ml pure vanilla vinegar (essential oil) )
1 tablespoon hot water
300ml fresh cream (heavy cream or whipping cream) to decorate
Strawberry, fresh kiwi to decorate; Can use passion fruit (decorative fruit depending on preference)

Preheat the oven to 150ºC. Prepare a baking tray (round or square, as long as it is wide enough for the cake). Place a piece of parchment paper on the tray to prevent the batter from sticking to the tray.

Remove the egg white, beat it with an electric mixer at high speed for about 5 minutes, or use a whisk to beat, beat until the solid white egg forms a sharp tip. Add a pinch of salt when whisking.

Add sugar, vinegar, vanilla and hot water to the egg white mixture. Mix the ingredients gently with a spoon, don’t overturn them (this will make the cake more supple and supple)

Ladle the mixture you obtained in step 2 into the baking tray. Pavlova cake is usually a little round and hollow in the middle to decorate with fresh cream and fruit, imagine you are creating a circular bird’s nest!

Smoothing around the cake. Then press gently to form a shallow mouth of cake in the center, the higher edge. If it is not in the middle of the cake, do not worry, you can create your own way as long as it can still decorate it with cream and fruit.

Remove the cake and the oven, bake for about 60 to 70 minutes or until the cake hardens. Don’t bake the cake a dark brown, it should be ivory-white on the outside.

Prepare the cake with fresh cream while waiting for the cake to bake in the oven. Whipped cream fresh; slice strawberries and kiwi and other decorative fruits.

Remove from the oven and let cool.

Put cakes and platter and prepare garnish. A traditional way to decorate a pavlova is to flip the bottom of the cake up and decorate it because it is less sharp. Sometimes the reason for this is actually to conceal the cake’s flaws, like overcooking it, and then you just need to flip the piece over …. it’s up to you, but the Pavlova cake won’t look as good.

Garnish with whipped cream. If you are impatient, spread the cream evenly to the edges, if you are impatient, just put it on the middle of the cake and press it lightly.

Add your fruit and pie ready to serve!