A super simple pavlova topped with whipped cream, summer berries, purple basil and Dulcey chocolate from Valrhona.
4 eggs whites
200 g sugar
1 tsp lemon juice
Whisk the egg whites until stiff peaks form, then add the sugar a little at a time and finally the lemon juice. Use a spatula to spread out the meringue in a 20 cm circle on a baking tray lined with parchment paper. Make a crater in the middle, so that the sides are a little higher. Bake in the oven at 110 degrees Celsius for 80-90 minutes. Cool down and gently pull off the parchment paper. The pavlova is pretty fragile, because it is still soft in the middle. Serve with lightly whipped cream (1,5 dl heavy cream), berries and chopped chocolate.