Pavlova

Separate 4 egg whites into a clean, dry bowl, keeping out every trace of yolk, water, and grease.

Preheat the oven to 100C and line a baking tray with parchment before starting the meringue.

Beat the whites on medium speed until foamy and white, then add 220 g sugar gradually, a spoonful at a time.

Keep beating until the meringue is glossy, thick, and holds stiff peaks without collapsing.

Add 1 teaspoon each of white vinegar, cornstarch, and vanilla extract.

Fold with a spatula by lifting from the bottom in broad strokes, stopping as soon as no streaks remain so the foam stays airy.

Spoon the meringue onto the tray in a round shape and make a shallow dip in the center for the cream.

Bake at 100C for 1 hour 30 minutes, keeping the shell pale and dry.

Avoid opening the oven often while it bakes, because sudden temperature changes can crack or sink the shell.

When the time is up, turn off the oven and let the meringue cool completely inside.

Whip 300 ml cold heavy cream only to soft peaks, so it spreads without weighing down the shell.

Just before serving, top the cooled meringue with the cream, 200 g strawberries, and 2 sliced kiwis.