6 egg whites (at room temperature)
350 grams sugar
1 tablespoon maize flour
2 teaspoons white wine or balsamic vinegar
600 grams assorted berries (strawberries, blueberries, gooseberries, raspberries)
300 grams Arla Natural Cream Cheese (2 packages)
Preheat oven at 180 degrees Celsius. Beat the egg whites with a mixer until firm and then add the sugar, 1 tablespoon at a time, until the meringue is glossy. Whisk in the vinegar, maize flour and vanilla.
Line a baking sheet with a piece of parchment paper. Spread meringue onto baking sheet in a flat circle (approximately 25 cm in diameter). Put in the oven and lower the temperature to 140 degrees Celsius. Bake for about one hour. The meringue should be crispy on the outside and soft on the inside. Turn off the oven and let the Pavlova cool in the oven, with the oven door slightly open.
Beat the cream cheese and spread over the meringue. You can also mix the cream cheese with whipped cream for an even lighter result.
Decorate with wild berries