Pavlova meringue

It's a meringue type suitable for being stuffed with fruit and cream.

Preheat the oven to 150 degrees.

Line a baking sheet with wax paper.

Beat the egg whites until foamy, then add soda well half of the sugar and continue whipping.

Add the rest of the sugar, cornstarch, vanilla and drip the vinegar.

Beat until the mixture will become thick and shiny.

Pour the meringue onto the paper, lined by modeling with the spatula into a large round or oval; then lift the edge creating the shape of a shallow basket.

Dry the shape to the center of the oven for 1 hour and 1/4 until it becomes pale Hazel.

The Pavlova upside down on a wire rack, remove the paper and leave to cool.

If removing the paper note that the base of meringue is not yet dry, put the Pavlova in the oven, then Invert on wire rack to dry it completely.

300 g cream mounts and use it to fill the center of the meringue, then put the pieces on top of fresh fruit or even fruit in syrup.