For the pavlovas

• 6 egg whites
• 1 pinch of salt
• 330 g of granulated sugar
• 1 heaped tablespoon of cornstarch
• ½ tablespoon of vinegar or lemon juice
• 2 teaspoons of liquid vanilla
• 150g of raspberries
• 1 can of peaches in syrup

For the whipped cream

• 350 ml of liquid cream at 38 %
• 2 tablespoons of vanilla pudding
• 150g of icing sugar, according to your taste

Preparation

1. Preheat the oven to 110 °C.
2. Beat the egg whites with a pinch of salt.
3. After two minutes, gradually add the granulated sugar. Continue beating until stiff peaks form.
4. Reduce the mixer speed, then gently incorporate the cornflour, lemon juice and liquid vanilla.
5. On a baking sheet lined with parchment paper, form meringue rosettes, leaving a hollow in the center to hold the filling.
6. Bake for 1 hour 15 minutes at 110°C.
7. Turn off the oven and let the pavlovas dry inside.
8. To prepare the whipped cream, place the liquid cream, vanilla pudding and icing sugar in a very cold container.
9. Whisk everything together until you obtain a firm and airy cream.
10. Drain the peaches in syrup, then cut them according to the desired presentation.
11. Fill the center of the pavlovas with whipped cream. Top with raspberries and peach pieces.

Option

You can add a little red fruit concentrate to the whipped cream to give it a nice color and a fruity flavor.

Enjoy your food !