Definitely one of the most loved desserts ever, Pavlova.Seemingly difficult but actually quite simple, if only we arm ourselves with a little patience and attention.There are some precautions that must not be overlooked but success is guaranteed.
For about 6 portions you need:
(for the meringue)
Preheat the oven to 110 ° C (I use the fan oven)
Line a baking sheet with parchment paper on which a 20 cm diameter disc is traced.
In a well-dried and clean bowl, whisk the egg whites until stiff with the whisk at maximum, until they come off the tips from the whisk.
Add 1 tablespoon of sugar at a time, continuing to whip, until the egg whites have a frosted appearance.
Spread the mixture on the baking tray according to the pattern you have traced on the baking paper and cook for 1 hour.
When cooked, turn off the oven and let the meringue rest for at least 1 hour before filling.
When the meringue has reached room temperature, whip the cream (without sugar) and spread gently on the meringue.Proceed with the fruit and the chocolate chips, sprinkling last with the icing sugar.