Pavlova is beautiful in its simplicity. Soft, white and foamy surface with snow-white cream on the top. It must be really amazing without any fruits, but I've never tried it like that. This time I used frozen blueberries, and mango...which is absolutely not seasonal nor local...well.

When I make this cake, I always hope for some snow. I think, once it will start snowing while I am baking it. If it will ever snow again...

There is not so many rules about this cake, only beat the egg whites with the sugar, until you cannot beat it more. It is not possible to "overbeat" if you have sugar in it. So just beat it, beat it...Eventually add the pinch of salt and the vinegar. When you are done, place the whole "batter" on a baking tray, covered with paper. Make a nice nest with a spatula, and bake it on 100 degrees for about 100 minutes. Turn off the oven, leave the door open until it cools down completely. You can only check when it is already too late to correct anything on it. 🙂 You better know your oven.

Beat the cream with the sugar, pour into the middle of the egg white nest and decorate with the choosen fruits.

5 free range (leftover?) egg whites

pinch of salt

1 tbsp vinegar

150 g icing sugar (local or fairtrade)

200 ml cream, organic and local

100 g sugar

fruits (seasonal. the more local the better) mango in January?! Well, exception proves the rule. What else can I say...