Pavlova with berries and pistachio cream

First, make the meringue. Whisk the egg whites stiff and then add the sugar 1 tbsp at the time while continuing to whisk the egg whites. This will take approximately 5 minutes. Add cornflour, vanilla sugar and citric acid, and whisk on for 7-10 minutes. Sprinkle icing sugar on a piece of baking paper and shape your pavlova as desired on here. Bake at 110 degress for 90-100 minutes. Turn off the heat, and leave the pavlova to cool in the oven for an hour.

Now, prepare the cream. Blend the pistachios with the oil. Whisk the cream to whipped cream and add vanilla sugar, pistachio cream and icing sugar.

Chop the white chocolate and spread it out on a baking tray with baking paper. Bake at 150 degrees for approximately 8 minutes until it has turned brown. Let the baked chocolate cool off.

Decorate the cake with berries and cream. Sprinkle the cooled, baked chocolate on top and decorate with a bit of wood sorrel.