Pavlova with lemon sorbet

Preheat the oven to 110 ° C. Beat the egg whites in a fat-free bowl with the lemon juice and add the sugar gradually until the egg white is frothy and forms firm peaks.

Sift the cornstarch and salt above it and beat it through.

Make 8 small mounds on the baking sheet and let them dry in the oven for about 1.5 hours. Let the merengues cool down in the oven with the door open.

Beat the whipped cream with the vanilla sugar until it is lumpy and put in the refrigerator.

Divide the merengues over plates and add a bread roll sorbet. Drizzle with vodka if necessary, and whip up a whipped cream. Put any nice pieces of fruit next to it.