Cake (Pavlova) | Transcription of the recipe by Hôtel de Mikuni

Cut the orange into pieces that are easy to serve, crush a few and squeeze the juice.
Cut the kiwi so that it is easier to serve.

Put egg whites in a bowl and mix with a whipper.
When the egg whites are foamy, add the granulated sugar in 2-3 batches and whisk until peaks form.
Add (A) and whisk lightly.

Put 2 into a piping bag.
Spread a parchment paper on a square plate in the oven and draw circles along the tart ring with a pen.
Turn the cooking sheet inside out and squeeze out the edges while following the shape.

Place in a preheated oven, bake at 100 degrees for 60 minutes, and dry in the oven for 60 minutes.

生クリームを泡立て、てんさい糖(クリーム用)を加え軽く泡立てたら冷蔵庫に入れておく。

Heat a frying pan over high heat, add the beet sugar (for the sauce), add the orange juice squeezed in step 1, heat, and caramelize.
Add the mixed berries (frozen) at once, mix once, turn off the heat, and remove when the sauce and berries are mixed.

Remove the baked meringue from the oven sheet, put 5 on top, and serve 6.
Arrange the fruits from step 1, and finally add the fruit from step 6 so that it overflows.