Pavlova with Cream and Berries
Crisp meringue base, soft center and airy cream with berries make pavlova one of the most popular celebration desserts. This recipe for pavlova with cream and b…
Ingredienser
Instructions
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.
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 vanilla sugar into a thick cream.
Cut strawberries into pieces.
Top the pavlova with cream, strawberries, raspberries and lemon balm just before serving.
Nutrition per serving
Energi ca. 2381 kcal
Protein 27.3 g
Fett 120.3 g
Karbohydrater 304.3 g
Fiber 25.7 g
Sukker 252.9 g
Salt 1.9 g
Tips & tricks
Top the pavlova just before serving. Cream and berries release moisture, and too much time on the meringue makes the base softer.
Did you know?
Pavlova with cream and berries is built on the contrast between crisp meringue, soft center, airy cream and fresh berries. Vinegar and cornstarch help the meringue get the right structure, while low heat dries the base without browning it too much. Berries add acidity that balances the sweetness.
