Pavlova with raspberries

Preheat the oven to 150 ° C.

Split the eggs. Beat with a mixer in a fat-free bowl the protein and some salt until the mass peaks begin to form.

Beat the sugar spoon to spoon until the egg white foam forms firm peaks.

Fold in the vanilla flavor, vinegar and cornstarch. Spoon the egg white foam in a circle on a baking sheet covered with parchment paper.

Put the baking sheet low in the oven and bake the foam in about 1 hour.

Switch off the oven, but leave the oven door closed. Allow the egg white foam to dry for at least 1 hour until the outside feels firm.

Prepare a few raspberries with a fork.

Beat the whipped cream with the mashed raspberries and the vanilla sugar until stiff.

Remove the foam cake from the oven and pour the whipped cream onto the cake.

Garnish the pavlova with the rest of the raspberries.