Name: Million Pavlova Roll: a quick dessert that tastes like it's from a patisserie
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 4 egg whites (size M); 220 g granulated sugar; 1 teaspoon corn starch; 1 teaspoon white wine vinegar; 250 ml whipping cream (min. 30%); 2 tablespoons powdered sugar; 1 vanilla pod or 1 teaspoon vanilla extract; 200 g fresh strawberries; 1 large kiwi; 150 g raspberries; 2 tablespoons strawberry or raspberry jam (optional); mint leaves or edible flowers for garnish

Whisk the egg whites in a perfectly clean and dry bowl until soft peaks form. Gradually add the sugar in portions, beating until a thick, glossy and stiff mixture forms. This takes approximately 5–7 minutes.

Gently fold the corn starch and wine vinegar into the finished meringue. Spread the mixture into a rectangle on a baking tray lined with parchment paper (approx. 25 × 30 cm).

Bake in a preheated oven at 140 °C (top and bottom heat) or 120 °C (fan) for about 60 minutes. The meringue must remain pale and dry on the surface. After baking, let the base cool in the oven with the door slightly ajar.

Whip the cream with the powdered sugar into a firm cream. Add the seeds from the vanilla pod or the vanilla extract.

Spread the cream evenly over the cooled base, arrange the fruit on top and optionally lightly brush with thinned jam. Using the parchment paper, carefully roll into a roll.