Preheat the oven to 120°C (100°C convection oven). The bowl and wisk need to be greaseproof. Mix 14 gram meringue powder with 125 ml water and 125 gram fine granulated sugar. Beat the mixture on high speed till a white foam. Add 250 gram fine granulated sugar bit by bit. Beat until you can pull peaks that don’t fall back. Pipe the meringues on a with parchment paper covered baking plate and dry in the oven in approx. 1,5 hour. Let the meringues cool down in the oven.

Preparation pavlova: Preheat the oven to 120°C (convection oven 100°C). Mix 14 gram powder with 125 ml water and 125 gram fine sugar in a bowl and stir this with the wisk. Make sure your bowl and wisk are greaseproof. Beat the powder on high speed till a white foam and add a bit of the rest of the sugar. Beat this until the you can pull peaks that don’t fall back. It is very stiff and tough. Cover the baking plate with the parchment paper and place the mixture on top. Press it a bit flat with the convex side of the spoon. The mixture should have a dia of approx. 20 cm. Dry the meringue in the oven in approx. 2½ hours and let it cool down in the oven. Ideally you make this meringue one day in advance in order for it to dry well. Then it should be dry on the outside but still a bit chewy on the inside. Beat 250 ml cream with 2 tablespoons of icing sugar and cream stiffer. Cover the cooled down pavlova with the cream. For an “ice” effect on the berries you make them wet before you roll them through the sugar. Decorate the pavlova with fresh fruits.

Preparation American Buttercream: Mix 190 gram crisco with 7 teaspoons (35 gram) water, add 450 gram icing sugar and 15 gram meringue powder and mix. Add 4 teaspoons (20 gram) of water and mix to a spreadable cream.