PAVLOVA Crispy on the outside, soft and marshmallow-like on the inside. Finished with mascarpone cream and fresh fruit. Here's how to make it! Ingredients (10 portions) Pavlova: 6 egg whites (195g) 300 g granulated sugar 15 g cornstarch 8 g vanilla sugar 3 ml vinegar pinch of salt Cream: 300 ml heavy cream 150 g mascarpone 40 g powdered sugar 8 g vanilla sugar 8 g klopfix Instructions Preheat oven to 120°C (top & bottom heat — no fan!) Separate egg whites — make sure no yolk gets in Beat egg whites with vinegar and salt until foamy Mix sugar, vanilla sugar and cornstarch, then gradually add to egg whites Beat for 8–10 minutes until stiff, glossy and thick Pipe onto baking paper and bake for 90 minutes Turn off the oven and let it cool inside with the door slightly open Beat mascarpone, powdered sugar, vanilla sugar and klopfix for 1 minute, then gradually add heavy cream until thick Top with mascarpone cream and fresh fruit like strawberries, raspberries, blueberries, kiwi or mango! Tips Grease-free bowl is a must Never open the oven while baking Make it the day before and decorate just before serving - @kookmutsjes