INSTRUCTIONS

1. Set the oven to 100 degrees and cover a tray with baking paper.
2. Beat the egg whites to a firm foam. Add the caster sugar, a little at a time while continuing to beat until you get a firm and shiny meringue.
3. Sift down the icing sugar and gently fold into a smooth and thick meringue batter with a spatula.
4. Tip the entire meringue batter onto the baking paper, press on the dulce de leche and gently form a round meringue base. Make sure it has a small edge that the filling can stay within.
5. Bake the base for your pavlova in the middle of the oven for about 1.5 hours. Turn off the oven but leave the tray in the oven for 1 hour. Then leave the meringue cake to cool.
6. Whip the cream to soft peaks. Squirt or spread the cream over your meringue base. Top with dulce de leche, fresh raspberries and sliced ​​peach.