Fruit Pavlovas

Preheat the oven to 120°C (convection oven 100°C).

Mix 14 g FunCakes meringue powder with 125 ml water and 125 g sugar in a grease-free bowl until the sugar is dissolved. Pour this mixture into the mixer bowl and beat at high speed until firm white foam forms. Then slowly incorporate 250 g sugar in a fine stream while continuing to beat at high speed for about 8 minutes until stiff peaks form. Tip! To ensure your bowl and whisk are completely grease-free, you can clean them with lemon juice.

Using a tablespoon, drop 6 to 8 dollops of the foam on a baking tray lined with parchment paper, forming a small well in the center with the back of the spoon. Dry the pavlovas for 2 to 2½ hours in the preheated oven. Drying time depends on the size of your pavlovas.

Beat 500 ml whipping cream firmly with 75 g FunCakes whipped cream stabilizer - sweetened. Attention! It is not necessary to add sugar. Place a generous spoonful of sweetened whipped cream on each pavlova, spreading slightly if needed. Decorate the pavlovas with fresh fruit of your choice.