Pavlova with Fruit

Preparation

1. Preheat the oven to 110 °C (conventional), line a baking tray with baking paper and draw a circle about 20 cm across on it.
2. Whisk the egg whites in a grease-free bowl until thick, then add the sugar a spoonful at a time and keep whisking until the mixture is stiff and glossy.
3. Gently fold in the vanilla sugar, vinegar and cornflour and whisk briefly; the mixture should be firm and still glossy.
4. Shape the meringue within the circle into a base about 3 cm high, smooth the surface, pull the edge up a little higher and make a slight dip in the centre.
5. Bake for 75 minutes, then switch off the oven, open the door a crack and leave the meringue to rest in the oven for 30 minutes, then let it cool completely. It should be crisp and pale on the outside and soft inside; if the centre sinks a little, that is intended and leaves room for the cream.
6. Shortly before serving, whip the cream with the icing sugar until stiff, spoon it onto the meringue and top with the cleaned fruit, cut into bite-sized pieces, and mint if you like.

Drink with it

• Sweet wine · excellent match

  Moscato d'Asti, very cold

  Fine bubbles, low alcohol and grape sweetness are on a par with the meringue; the freshness lifts the berries and makes the cream lighter.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Sparkling wine · excellent match

  Sekt or Prosecco demi-sec / off-dry, very cold

  Residual sweetness and bubbles suit the sugary meringue crust, and the freshness ties cream and fruit together.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Fruit liqueur · excellent match

  Crème de cassis, 1 cl topped up with sparkling wine as a Kir Royal

  The dark berry fruit of the cassis strengthens the fruit; in the Kir Royal, the sparkling wine brings acidity and bubbles against cream and meringue.