Dessert
Berries and Cream Pavlova
2 h 30 minServes 6Nutri-Score D€€
D
2 h 30 min
2 h 30 minBerries and Cream Pavlova
what you need
Ingredients
egg whites (at room temperature)Dairy4 pieces
caster sugarPantry220 g
cornstarchPantry10 g
white wine vinegarPantry5 ml- double cream (cold)Dairy400 ml
- powdered sugarPantry30 g
- strawberry jamPantry100 g
- raspberry jamPantry100 g
passion fruit (halved, pulp scooped out)Produce2 pieces
strawberries (hulled and halved)Produce200 g- raspberries (fresh)Produce125 g
- freeze-dried strawberries (crushed to a dust)Pantry15 g
per serving
Nutrition
451kcal
- Carbs
- 55 g
- Proteins
- 3 g
- Fat
- 24 g
what you’ll use
Tools
Stand mixer
Baking tray
Mixing bowl
Whisk
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Cool the pavlova
- Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
- Step 5
Whip the cream
- Whip the cold double cream with the powdered sugar to soft peaks.
- Step 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.
most cooked first