Crispy-soft meringue cake with cream and fresh fruits.
Contains the following allergens:
Gluten
Milk
Eggs
Sulphites
Preparation
30 min.
Baking Time
90 min.
Servings
10
Difficulty
Medium
Instructions
1
Beat egg whites until stiff peaks form
2
Slowly add sugar while continuing to beat until mixture is glossy and sugar has dissolved
3
Gently fold in vanilla extract, white wine vinegar, and cornstarch
4
Spoon mixture onto parchment-lined baking sheet and shape into a 20cm circle with slightly raised edges
5
Bake at 120°C (250°F) for 90 minutes
6
Turn off oven and let pavlova cool completely in the oven with door slightly ajar
7
Whip cream with powdered sugar until soft peaks form. Top pavlova with cream and arrange fresh fruits on top
Ingredients
10 Servings
- egg whites 1
- caster sugar 350 g
- vanilla extract 1 TL
- white wine vinegar 1 TL
- cornstarch 2 TL
- heavy cream 1
- powdered sugar 50 g
- Fresh strawberries 1
- kiwi fruit 1
- passion fruit 1
Baking Timer
The timer appears at the bottom right of the screen.
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