"Anna Pavlova"

Swiss meringue:
120 g protein (4.3 oz)
240 g sugar (8.7 oz)

Whipped berry ganache:
200 ml cream (6.7 fl.oz, at least 30% fat)
100 ml cream (3.3 fl.oz, at least 30% fat)
50 g of berry puree (1.8 oz)
30 g of glucose syrup or honey (1 oz)
200 g white chocolate (7 oz)
3 g gelatin (0.5 tsp, 200 bloom)+ 15 ml water (0.5 fl.oz)

Berry filling:
150 g berry puree (1/3 lb)
20 g sugar (0.7 oz)
10 g cornstarch (0.3 oz)

Prepare the meringue:
1. Turn on the oven to 160F with convection.
2. Place the egg whites and sugar in the bowl of a food processor and mix.
3. Place the resulting mixture in a steam bath, keep in the bath, stirring the sugar should dissolve.
4. Whisk the mixture until stiff peaks, then transfer to pastry bags with 8mm and 10mm "Closed Star" nozzles.
5. Line a baking tray with parchment and spiralize the meringues with the 8 mm pipette tip to a diameter of 78 cm, leaving the middle empty.
6. With a 10 mm nozzle, arrange the meringues in a marshmallow shape and then use a teaspoon to make a cavity in the middle for the filling.
7. Place the meringue tray in the preheated oven for about an hour.

Prepare the whipped berry ganache:
1. Soak the gelatin in room temperature water and let it swell for 10 minutes.
Add the first part of the cream (200 ml) to a saucepan. Add the glucose syrup, and heat the cream until steaming.
3. Place the chocolate in a measuring cup, add the warm cream, leave for a few minutes.
4. Warm berry puree, add gelatin mixture, stir.
5. Stir in cream and chocolate, add the mashed berries and gelatin. Process with an immersion blender, add the second part of the cream (100 ml). Blitz again.
6. Cover with cling film, place the ganache in the fridge for at least 12 hours.
7. Transfer the ganache to the bowl of a food processor and whisk. Transfer to a pastry bag with a 10 mm closed star nozzle.

Prepare the berry filling:
1. Put the mashed sugar and cornstarch in a saucepan and stir to combine.
2. Place on the fire, with constant stirring bring to a boil. Boil for 3040 seconds.
3. Transfer to a bowl, cover with cling film, and leave to cool.
4. Transfer to a pastry bag without the nozzle.
Assemble dessert.
1. Place the berry filling on the bottom of the meringue.
2. Place the whipped ganache on top.
3. Decorate with freezedried raspberries and dried rosettes.