Place the springform ring on a baking tray lined with baking paper. Beat the egg whites with the salt until stiff, add half of the sugar, continue beating until the mixture is glossy.
Add the rest of the sugar and vinegar, continue beating until the mixture is fine-pored, shiny and very stiff.
Stir in 150g currants. Distribute the mixture in the springform ring. Loosen the compound from the ring with a spatula, remove the ring.
Approx. 20 minutes in the lower half of the oven preheated to 150 ° degrees. Reduce the heat to 120 degrees, let the pavlova dry for approx. 1 1/2 hours while holding the oven door slightly open with a trowel handle.
Remove the pavlova, leave to cool on a rack.
Bring the cassis syrup to the boil with 150g currants, cover and simmer for approx. 5 minutes until the berries burst, strain through a sieve, cool the cassis syrup, cover and refrigerate for approx. 30 minutes.
Cream with crème fraiche and 3 tablespoon. Beat the cold cassis syrup until stiff.
Slide the Pavlova onto a cake plate, pour half of the homemade syrup over it. Spread the cassis cream and the remaining fresh currants on top, drizzle the remaining syrup over it.
The pavlova must be crispy on the outside and still moist on the inside.
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