Light and fluffy pavlova with fruit
marla likes meringue
Posted in Cakekitchen

Layer for layer simply divine:
Fresh fruit on fresh whipped cream, floating on a cloud of light and fluffy meringue. A dessert so light that you feel like you might have to push it down onto the plate and devour it immediately to keep it from floating away. That’s pavlova.

Pavlova consists mainly of a light and fluffy meringue, which is actually just egg white that has been whisked until stiff and combined with sugar. Before you start, you must make sure that the eggs are at room temperature and that they you have separated them quite meticulously as not trace of yolk must remain in the egg whites. If you do get some yolk into the egg whites, you will unfortunately have to start all over again. However, enzo makes separating eggs a piece of cake, as he makes sure that the yolks don’t break.

Ingredients for the meringue:
4 egg whites (size L)
225g sugar
1 tsp. cornflour
1 tsp. white wine vinegar

Ingredients for the topping:
500g fresh fruit (raspberries, kiwis, redcurrants, cherries, blackberries)
200g whipping cream
2 tbsp. icing sugar
1-2 tbsp. rum/amaretto or aroma

Preparation:
First of all, you should pre-heat your oven to 140°C, then line a baking tray with baking parchment and set it aside.

You can now pour the carefully separated egg white into a large mixing bowl and whisk it until stiff. Once the egg white is stiff, simply continue to whisk and gradually add the sugar very slowly, which is much more fun with the practical store and pour jar bruni. Now add the cornflour and the white wine vinegar and mix them in well.

As easy as pie: Now pour the finished meringue mix onto the baking tray you prepared earlier and shape it into a kind of “cloud” that’s about twenty centimetres in diameter and has plenty of rounded curves. Put the tray on the middle shelf of the oven and bake for around 60 minutes. Switch the oven off, open the door a crack and leave the pavlova in the oven until it is completely cool.

Now for the pièce de résistance: Wash and dry the fruit and berries for the topping. Cut larger fruit into small pieces, if you like. Now whip the cream together with the icing sugar and the alcohol (or aroma) until it Is quite firm. Arrange the cooled down meringue on a serving platter – like this one from emilio, for example – spread the whipped cream evenly all over the meringue and decorate it with the fresh fruit. Best eaten straight away!

Good to know: You could also use another topping instead of whipped cream. A really yummy alternative is whipped yoghurt, quark, or mascarpone cream decorated with seasonal fruit – whichever you prefer.

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