Description
Delicious light summer treat: Pavlova with fruis and berries.
Ingredients
Scale
For the meringue
- 4 large egg whites
- 8 oz. (225g) sugar, superfine
- 1 tsp. cornstarch
- 1 tsp. white wine vinegar
For the topping/decoration
- 18 oz. (500g) fruits/berries (raspberries, blackberries, cherries, apricots etc.)
- 7 oz. (200g) heavy cream
- 2 tbsp. confectioners’ sugar
- 1–2 tsp. rum/amaretto or artificial flavor
Instructions
- Preheat the oven to 280°F (140°C). Line a baking sheet with baking parchment and set aside.
- Add the egg whites to a large bowl and whisk until stiff peaks form. Gradually add the sugar, then cornstarch and vinegar while whisking constantly. Transfer the meringue to the prepared baking sheet and pile up a little cloud with a diameter of about 8.7 inches/22cm. There are different ways to do it – one way is to just pile the meringue up and make some swirls with peaks. You could also use a spatula and pull up the sides to form kind of a bowl/basket – whatever you like. Place in the middle of the oven and bake for about 60 minutes, then turn off the oven, open the door a bit and let the meringue cool down completely.
- For the topping/decoration wash the fruits/berries. Cut larger fruits into smaller pieces and mix everything together. Whip the heavy cream with the confectioners’ sugar and alcohol (or artificial flavor) until stiff peaks form. Place the meringue on a serving plate, spoon the cream into/on top of the meringue and decorate with the fruits. Serve immediately.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8