Easter Pavlova
Crisp meringue base, airy cream and fresh fruit make this pavlova a classic Easter dessert with a festive feel. This recipe for Easter pavlova gives a soft cent…
Ingredienser
Instructions
Separate the eggs and place the egg whites in a completely clean bowl.
Whip the egg whites until stiff.
Add sugar little by little and whip well between each addition.
Continue whipping for 5 minutes once all the sugar has been added, until the meringue is glossy and stiff.
Add white wine vinegar and cornstarch, and whip gently for about 10 seconds until just mixed in.
Line a baking tray with parchment paper.
Shape the meringue into a round base of about 22 cm.
Preheat the oven to 160 degrees.
Place the pavlova in the oven and lower the temperature to 100 degrees.
Bake the pavlova for 90 minutes.
Open the oven door and let the pavlova cool completely in the oven.
Whip cream and sugar into a thick cream.
Top the pavlova with cream, mango, passion fruit, coconut flakes, mint and Easter chocolate just before serving.
Nutrition per serving
Energi ca. 2716 kcal
Protein 40.9 g
Fett 172.1 g
Karbohydrater 254.6 g
Fiber 11.9 g
Sukker 221.2 g
Salt 2.1 g
Tips & tricks
Let the meringue cool in the oven with the door slightly open. The gradual cooling reduces the risk of large cracks and collapse.
Did you know?
Easter pavlova gets both color and freshness from mango, passion fruit and coconut. The meringue base needs low heat and gentle cooling to get a crisp outside and soft center. When the topping is added just before serving, the contrast between airy cream, fruit and crisp meringue is preserved.
