Pavlova with Seasonal Fruits

For the Pavlova with seasonal fruits, spread two baking sheets with parchment paper. Around a saucer, paint 6 circles on the baking papers of both baking sheets and set aside. Using a hand mixer, beat the egg whites until they gain volume, then add the vinegar and beat the egg whites until stiff. Sift over the cornmeal, add half the sugar and continue beating until the mixture is stiff and glossy.

On high speed, gradually fold in the remaining sugar. Pour the mixture into a piping bag and, following the circles, pipe slices 6-8 cm high onto the paper. Bake the pavlovas at very low heat (100 degrees ) for about 1 1/4- 1 1/2 hours, until the exterior is very firm.

Now prepare the fruits and marinate them with a little juice of a lemon and sugar if desired.

For the caramel, melt the sugar in water and cook until the liquid turns dark brown. Now add the pulp of the passion fruit and let the caramel melt on low heat.

For the cream, whisk the whipped cream, vanilla and sugar. Stir the pureed strawberries into 1/3 of the mixture.

To serve, place the pavlovas in the center of the plate and surround with the mixed fruit. Lastly, heap the cream with strawberries on top of the pavlovas, drizzle caramel on top and offer the remaining cream separately.

This dessert, named after a famous ballerina, is popular in Australia and New Zealand.

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