Make meringue always been easy but making a Pavlova are big words. I've been wanting to make a Pavlova long. It's one of those desserts that are not starting with the fear of not being able to finish well, but the truth is that it is very, very easy to do.
The heart of any Pavlova is a good merengue, which must be crisp outside and tender inside, and without much grace a meringue completely dry.
Then just fill it with fruit and whipped cream. 
RECIPE Ingredients
3 egg whites 180 g sugar 200 g
whipped cream 250 g mixed berries
½ teaspoon cornstarch of
1 pinch
salt 2 or 3 drops of white vinegar
Preparation Beat the egg whites with electric rods. When foamy, add salt and remain firmer. While the whisk, slowly add half the sugar. Go gradually increasing the speed of the rods and continue beating until meringue is separated from the rods.
Sprinkle the meringue with the remaining sugar, add cornstarch and vinegar and beat again until mixture is thick and very bright. Drawing on a sheet of baking paper a circle about 20 cm in diameter and extend the meringue over it. Shape with a spatula until the edges are higher than the center. P
avlova Bake at 140 degrees for approximately 1 hour (should be very dry outside and the merengue a light brown) and let it cool in the oven off. At serving time, fill the central hole with whipped cream and decorate with berries washed and dried.
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