Pavlova
A spectacular meringue dessert – crisp on the outside, marshmallowy soft inside, piled high with cream and fresh berries.
- 90 min
- 188 kcal / serving
- medium
- vegetarian
- Protein
- 2.6 g
- Fat
- 7.6 g
- Carbs
- 27.4 g
Contains: egg, milk, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 4 pc egg whites (medium)
- 200 g fine sugar
- 1 tsp cornstarch
- 1 tsp white wine vinegar
- 200 ml heavy cream
- 150 g fresh berries (e.g., strawberries, raspberries)
Method
- Whip the egg whites in a perfectly clean bowl until soft peaks form. Add the sugar slowly, one tablespoon at a time, while continuing to whip.
- Beat until the meringue is thick, glossy, and holds stiff peaks, then gently fold in the cornstarch and white wine vinegar.
- Mound the meringue onto a baking sheet lined with parchment paper, shaping it into a 20 cm circle with slightly raised edges.
- Bake in a preheated oven at 120 °C for about 75 minutes, allowing the meringue to dry out rather than brown.
- Turn off the oven and let the Pavlova cool down completely inside with the door slightly propped open to prevent cracking.
- Just before serving, whip the heavy cream, spread it gently in the center, garnish generously with fresh berries, and cut into 8 slices.
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