Red Fruits Pavlova
Tip: If you want to make this dessert in winter, choose exotic fruits such as a mix of kiwi, mango and passion fruit.
Tip: Do not hesitate to open your oven regularly to release the steam. This will help the meringue to dry out.
Tip: Assemble your Pavlova just before serving, so that the meringue does not lose its crunch in the fridge.
Ingredients
- 4 egg whites at room temperature
- 1 tsp white vinegar
- 6.3oz caster sugar
- 1 tbsp cornstarch
- 40cl whipping cream
- 0.7oz icing sugar
- 10.5oz fresh fruits (raspberry, strawberry, blueberry)
Instructions
Step 1
In a large bowl, beat the egg whites with the vinegar.
Step 2
Once the egg whites have doubled in size and form stiff peaks, add the caster sugar mixed with cornstarch about 2 tbsp at the time until completely dissolved.
Step 3
Place a piece of parchment paper on the tray and spread the meringue on it to form a disc of 26cm wide and 3-4cm thick.
Step 4
Turn on your oven and select BAKE, set the temperature to 130°C and the cooking time to 1 hour. Press START / PAUSE to begin preheating.
Step 5
Once the unit is preheated, place the tray directly on the rack.
Step 6
At the end of cooking, open the door of your oven and let the meringue cool down inside.
Step 7
Once the meringue has cooled down, whip the cream in a bowl and add the icing sugar at the end.
Step 8
Before serving, spread a thick layer of whipped cream on top of your meringue and place your red fruits over.