Norwegian Constitution Day Pavlova
Crisp meringue, airy cream and red and blue berries make this pavlova a natural celebration dessert for Norway's Constitution Day. This recipe for Norwegian Con…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little and beat well between each addition.
Continue beating for 5 minutes after all the sugar has been added, until glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Transfer the meringue to the tray and shape it into a circle of about 22 cm.
Preheat the oven to 160 degrees.
Place the meringue in the oven and lower the temperature to 100 degrees.
Bake for 90 minutes.
Open the oven door and let the meringue base cool in the oven.
Whip cream and sugar into a thick cream.
Cut strawberries into pieces.
Top the pavlova with cream, strawberries and blueberries just before serving.
Nutrition per serving
Energi ca. 4092 kcal
Protein 62.3 g
Fett 231.9 g
Karbohydrater 446.4 g
Fiber 19.5 g
Sukker 381.9 g
Salt 3.4 g
Tips & tricks
Wait to top the pavlova until just before serving. Berries and cream release moisture and soften the meringue if it sits for long.
Did you know?
Norwegian Constitution Day pavlova is built on the classic pavlova contrast between crisp meringue, airy cream and fresh berries. Strawberries and blueberries give red and blue colors that suit May 17, while the berries add acidity and freshness to the sweet meringue.
