Pavlova

Preheat the oven to approximately 150°C/300°F (fan oven 140°C/280°F).

Beat the egg whites with a pinch salt. Add the sugar bit by bit when peaks start to form. Keep whipping till the egg whites make peaks and look shiny. Fold the lemon juice in.

Cover an oven dish with baking paper and spread the mixture to a circle of 23 cm.

Bake for 30 minutes in the oven at 150°C/300°F, bring the temperature back to 120°C/250°F and bake another 45 minutes.

Let the pavlova cool in the half opened baking oven.

Remove the baking paper and place the pavlova on a plate.

Serve with sugar, well beaten whipping cream and several types of fruit like strawberry, banana, cherries, kiwi, peach and passionfruit.