1. Preheat the oven to 275 ° F.
2. Cover the cookie plate with parchment paper on which you drew a 9 inches (23 cm) circle in diameter in the center. Turn the paper, the ink down so the food will not touch. Reserve.
3. Use a blender foot, whisk eggs and salt in a bowl until white foam. Add sugar very gradually, falling snow, while continuing to whisk. Stop whipping when you get stiff peaks. Add the balsamic vinegar and fold the dough gently.
4. Pour the mixture in the center of the circle. Expand slightly while remaining within the circle.
5. Put in the oven for 1 jour and 15 minutes to 1 hour 30 minutes. The pavlova will be crispy on the outside and tender inside. It will have slightly golden.
6. Let it rest for 2 hours before adding the whipped cream.  

Raspberry  Chantilly

1. Use a blender or a whisk, whip the cream until it thickens.
2. Add icing sugar while continuing to whip. Whip until the whipped cream is at your liking.
3. In the same bowl, add the raspberry jam and the orange blossom. Mix gently with a spatula.
4. Garnish the pavlova with whipped cream, jam raspberries and fresh raspberries.