Dessert
Berries and Cream Pavlova
2 Std. 30 Min.Für 6Nutri-Score D€€
D
2 Std. 30 Min.
2 Std. 30 Min.Berries and Cream Pavlova
was Sie brauchen
Zutaten
egg whites (at room temperature)Milchprodukte4 Stücke
caster sugarVorräte220 g
cornstarchVorräte10 g
white wine vinegarVorräte5 ml- double cream (cold)Milchprodukte400 ml
- powdered sugarVorräte30 g
- strawberry jamVorräte100 g
- raspberry jamVorräte100 g
passion fruit (halved, pulp scooped out)Obst & Gemüse2 Stücke
strawberries (hulled and halved)Obst & Gemüse200 g- raspberries (fresh)Obst & Gemüse125 g
- freeze-dried strawberries (crushed to a dust)Vorräte15 g
pro Portion
Nährwerte
451kcal
- Kohlenhydrate
- 55 g
- Eiweiß
- 3 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Knetmaschine
Backblech
Rührschüssel
Schneebesen
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven and prepare the tray
- Preheat the oven to 120 °C.
- Line a baking tray with baking paper and draw a circle on it as a guide.
- Schritt 2
Whip the meringue
- Whisk the egg whites in a clean bowl until soft peaks form.
- Gradually add the caster sugar while whisking until the meringue is thick, glossy and holds stiff peaks.
- Fold in the cornstarch and white wine vinegar.
- Schritt 3
Shape and bake the pavlova
- Spoon the meringue onto the traced circle and spread it into a nest with a slightly raised rim.
- Bake until the pavlova is dry and crisp on the outside and lifts off the paper easily.
- Schritt 4
Cool the pavlova
- Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
- Schritt 5
Whip the cream
- Whip the cold double cream with the powdered sugar to soft peaks.
- Schritt 6
Assemble the pavlova
- Spread the whipped cream over the cooled pavlova.
- Spoon over the strawberry jam and raspberry jam and drizzle with the passion fruit pulp.
- Top with the strawberries and raspberries and dust with the crushed freeze-dried strawberries.
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