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258 Pavlova Serves 6 | Preparation time: 130 minutes Ingredients 5 medium eggs | just the white 275 g caster sugar 1 tsp. vanilla essence 1 tsp. white vinegar 600 g cream 1 tbsp. icing sugar 500 g blueberries 500 g strawberries 500 g raspberries Accessories: 1 or 2 baking tray(s) or 1 universal tray Baking paper Preparation Beat the egg whites until stiff and add the sugar while stirring constantly. Fold in the vanilla essence and vinegar carefully. For a large pavlova, line the baking tray with baking paper and for several small pavlovas, line 2 baking trays. 90 cm oven: Line the universal tray with baking paper. Place the egg white mixture on the baking tray or universal tray and create a nest with a height of approx. 3–4 cm or several small nests with a diameter of approx. 8 cm. Automatic programme: Place in the oven and bake. Manual: Place in the oven and bake using the settings indicated for cooking stages 1 and 2. Allow to cool thoroughly. Beat the cream with icing sugar until stiff and spread evenly over the pavlova. Garnish with fruit. Settings Automatic programme Desserts | Pavlova | One large / Several small Programme duration One large: 100 minutes Programme duration Several small: 65 minutes Manual One large Cooking stage 1 Oven functions: Fan Plus Temperature: 110 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 80 minutes Shelf level: 1 Cooking stage 2 Temperature: 30 °C Duration: 20 minutes Several small Cooking stage 1 Oven functions: Fan Plus Temperature: 1 10 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 45 minutes Shelf level: 1 + 3 [1 + 3] (1) Cooking stage 2 Temperature: 30 °C Duration: 20 minutes