Pavlova Cake

Separate the egg whites and beat them in a deep bowl, gradually adding the sugar in 2–3 portions to allow the mixture to become light and fluffy. Add the cornstarch and the juice of one lemon, then mix for another 30 seconds. Pour the mixture onto baking paper in the shape of a circle, forming a “nest.” Bake in a preheated oven at 120°C for 90 minutes. Leave to cool. Whip the CREMIO whipping crème and fill the cooled meringue nest generously so that the cream spreads around and on top of it. Finally, decorate with fruits of your choice (raspberries, blackberries, blueberries, finely chopped peach or plum pieces, etc.) and garnish with fresh mint leaves.