Pavlova with cranberry ice cream

Put the cranberries with the sugar, vanilla sugar and 200 ml water. Bring to the boil and simmer the berries in 10-15 minutes until tender. Let it boil for a few more minutes until the sauce is slightly thicker. Allow to cool completely and put in the refrigerator. Allow the ice to soften slightly outside the freezer in about 30 minutes. Beat the ice with a mixer and mix in the cranberry sauce. Put the ice back in a freezer and let it stiffen for at least another hour in the freezer. This can also be a day or evening in advance.

Preheat the oven to 120ºC.

Beat the egg whites with the lemon zest and juice in a large, clean bowl almost stiff.

Add the sugar in portions and continue to beat until a shiny, stiff egg white. Strain the cornstarch above and beat it through.

Spoon the egg whites in a round or oval shape on the baking sheet with a spatula and bake for 1.5 hours in the middle of the oven.

Switch off the oven and allow the meringue in the oven to cool down with the door ajar.

Beat the cream with the sugar until stiff. Place the meringue on a flat dish or plate. Scoop bread rolls from the ice and put them on the meringue.

Pipe or whip up the whipped cream and sprinkle with the white chocolate. Serve the pavlova directly.