Banana and Nutella Pavlova

Meringue

Preheat your oven at 100 C / 210 F degrees.

Pour your egg whites (at room temperature) in your food processor and start whisking.

When the whites start to be foamy, add 1/3 of sugar.

Whisk and add another third of the sugar.

Whisk and add the rest of sugar and the corn starch. Keep on whipping for 10 minutes until you get a compact mixture.

Make a pile of meringue on a baking paper and shape it with a spatula.

Cook for 2 hours then set aside to cool down.

Decoration

Whisk the cream and when it gets thick, add the mascarpone and icing sugar.

When your chantilly cream is firm, place it in the center of the meringue.

Add slices of banana and Nutella.