Place the butterfly in the bowl, add the icing sugar, egg whites and a pinch of salt, whisk: 7 min. 37° speed 2.

Remove the lid from the bowl and let it cool for about 10 minutes.

At this point, add the cornstarch and vinegar, whisk again: 7 min. speed 2.

While the meringue is being assembled, spread a sheet of parchment paper on the work surface, place a tray with a diameter of 20 cm in the center and trace the circumference.

Turn the sheet with the mark so that it is in contact with the pan and stop it on the sides with butter.

Now, with the help of a spoon, distribute the meringue inside the circle, with the higher edges facing out and leaving a slight hollow towards the center (note that everything does not have to be level, an irregular shape is perfect).

(To form mini pavloves, you can use a piping bag and do two rounds of meringue.)

Bake the meringue in a preheated oven at 120°C for 90 minutes on the middle shelf of the oven.

Let the meringue cool for about 1 hour in the oven turned off with the door half open, leaving a wooden spoon in the door.

Put the butterfly whisk in the bowl and place it in the fridge for at least 30 minutes (me even 1 hour).

In the meantime, cut the strawberries and place them in a bowl with the lemon juice and 1 tablespoon of sugar, mix and leave to macerate.

After the necessary time has elapsed, put the cream also cold from the fridge in the bowl, whisk: speed. 3 for 2 min.

Add the sugar from the lid hole after about 30 seconds.

The whipped cream is ready when lines form on the sides.

Now place the meringue on a serving plate, spread the whipped cream on top and decorate with fresh strawberries and a few mint leaves.

Here is the Thermomix strawberry pavlova ready... Buon appetito!