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1
Preheat the oven to 180 degrees Celsius.
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2
Pour the egg whites [without any trace of the yolks] in a completely dry bowl, without any grease. Add a pinch of salt and start mixing with an electric mixer.
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3
When the egg whites are already in foam, add a little bit of sugar. Keep mixing, without stopping and keep slowly adding the sugar. The slower you mix the sugar, the lighter the whites gets, making a much lighter pavlova. Mix untill you no longer feel the sugar grains.
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4
In a pot, add the maize with the vinnegar. Add this mixture to the meringue and whisk untill well involved.
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5
With the help of a plate, draw a circle on a sheet of parchment paper. Place the sheet on a baking tray and pour the merengue carefully filling this circle.
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6
Reduce temperature to 150 degrees Celsius and place the tray in the oven for about 1 hour. Let it cool down in the oven.
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7
Bring the frozen fruit with lemon to the boil (the lemon serves to accentuate the flavor of fruits). Add the brown sugar and cook over low heat for about 10 minutes. Leave to cool.
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8
Whisk the cream with the powder sugar and pour over the pavlova, already cold. Garnish with red fruit sauce and with the fresh fruit.
