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["The success of the Pavlova dessert lies in the texture of the meringue. Just for this time, you will have to say ""no"" to the classic French hard meringue. If you squash Pavlova meringue lightly with your fingers, it will melt, not break. Ivory colour on the outside and white candy cotton texture inside. See below. To achieve this, you need to whip the eggs to total death and then be super patient and let the meringue cook very slowly in the oven.", "Put together egg whites with starch, vanilla, and half of your sugar. Whip for 2-3 minutes, then add the remaining sugar. I use my favourite kitchen robot (max. speed) and the whole process takes only 4 minutes. If you are using a hand mixer, it might take unto 8 minutes. When ready, your mixture will be so thick and silky, that you can make whatever shape you want and it will not deform.", "Now spit your mixture into three parts and put them on to the baking paper.", "Meringue does not grow in size in really - just a bit. So, you can leave little space between the three portion. Take a table spoon and form these three parts into similar circles, creating a small groove in the middle to fit in all your berries in the end. Preheat the oven 70-90C/158-194F/fan and cook for 1.5-2 hours. If you are baking the meringue for the fir time, just keep on opening the door of the oven and checking the substance with your finger. It should be crispy on the outside, but very fragile and squashy inside. Meringue should always stay soft and moist. You should be able to lift if from the baking paper quite easily; but be carful, do not break it. It can also catch some ivory tan :). When ready, switch off the oven and keep it inside for another hour. I kept it there overnight - it does not dry easily.", "Now take out the layers and create! Just remember: your meringue is so soft and delicate, that fruit and berries can damage it or even make it soggy; so, leave all the decorations for the last minute - right before serving. I used all fruit and berries, that I could find in my local supermarket.. some glossy powder and hard, decorative candies.", "My Pavlova does not contain cream, because ballerinas do not eat whipped cream (even on holidays, they do not have the right to be weak). I also do not think, that this dessert needs cream. The true pleasure of the Pavlova comes from the surprisingly soft and airy meringue; while ripe, juicy fruit and berries help to cut off its bitter sweetness."]
