Pavlova

Meringue

1. Preheat oven to 200F/90C. Spread butter and sugar the edges of a springform pan.
2. Beat the egg whites with a pinch of salt, while slowly adding sugars, cornstarch, vinegar, and the seeds extracted from the vanilla bean.
3. Beat until stiff peaks form. The meringue should be shiny and firm.
4. Line a baking sheet with parchment paper.
5. Place the springform pan on the parchment paper (or on the removable base).
6. Using a pastry bag, form meringue sticks (or other shape) around the springform pan.
7. Coat the entire bottom with a thick layer of meringue (about 2 in/5cm). Make sure to create a well where the cream will be placed after cooking.
8. Bake for 2 hours.
9. Turn off the oven and leave the meringue inside until completely cooled.
10. Unmold the meringue gently and set aside.

Cream

1. Whip the heavy cream while gradually adding coloring and vanilla extract.
2. Spread the whipped cream on the meringue with a spatula or a pastry bag.
3. Place fruits on top (kiwis, strawberries or others).