Apricot Blueberry Pavlova

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 12
  • 4 fresh protein (Gr. M)
  • 200 g finest + 3 tablespoons sugar
  • 2 coated Tsp Cornstarch
  • 7-10 Tbsp ½ Tsp light vinegar
  • 500 g Apricots
  • 250 g Blueberries
  • 7-10 Tbsp juice of 1/2 lemon
  • 400 g Whipped cream
  • 1 package Vanilla sugar
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). For the Pavlova, beat the egg whites until stiff, adding 200 g sugar. Continue beating until the sugar has dissolved and the mixture is shiny.

  2. 2

    Sieve the starch, add vinegar and stir in.

  3. 3

    Line a baking tray with baking paper. Draw a circle (approx. 20 cm Ø) on it. Turn over the baking parchment. Spread the egg whites in a circle on the paper, forming a hollow in the middle (see

  4. 4

    below). Slightly raise the rim with two tablespoons.

  5. 5

    Bake in a hot oven for about 1 hour. Turn down the oven (electric oven: 80 °C/circulating air: 60 °C/gas: see manufacturer) and continue baking for about 1 hour. B

  6. 6

    For the compote, wash the apricots, halve, stone and cut into slices. Sort blueberries, wash and drain. Caramelise 3 tbsp. sugar in a pan until golden. Deglaze with lemon juice and simmer until the caramel has dissolved.

  7. 7

    Steam the fruit for about 2 minutes. Let it cool down.

  8. 8

    To serve, whip cream with vanilla sugar until stiff. Place Pavlova on a cake plate. Pour cream into the bowl. Add fruit and serve immediately.

Nutrition Facts

KCAL
220 kcal
CARBS
27 g
FATS
11 g
PROTEINS
3 g