Red Fruit Pavlova

December 20, 2016

Crunchy on the outside, soft inside, its delicate flavor makes it a perfect dessert for special occasions. Meringue always seemed to me a bit tricky to make but after my first attempt I realized it was actually super easy and also very versatile as you can top it with all kind of fruits. During the warmer days of May/June, I load it with soft whipped cream, fresh berries from the garden and a drizzle of strawberry syrup. I usually use 6 egg whites for the meringue to either make one big fat pavlova or 2 small ones.

To make the Meringue:

6 egg Whites

300gr Sugar

1 Pinch of sea salt

To make the Whipped cream:

600ml Double Cream

1 Pack vanilla sugar (8gr)

2 Tablespoon sugar

+ About 400/500gr Fresh berries

  1. Preheat oven to 120°c
  2. Beat egg whites and the pinch of salt with an electric whisker until a soft foam forms. Slowly add the sugar. Whisk until stiff peaks form and the meringue stays in the bowl when turned upside down.
  3. Line a baking tray with baking paper and spread the meringue in a thick disk (or 2 small ones).
  4. Make a slight hollow in the center with a spoon.
  5. Bake for 1h-1h10 and then let cool in the oven with the door half open
  6. Right before assembling, beat the cream with the sugar and vanilla until it reaches a thick chantilly consistency. Be careful not to overbeat it!
  7. Spoon the whipped cream on the pavlova, cover with the berries and drizzle some strawberry syrup (or chocolate tastes great too) on top.



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