Erdbeer-Pavlova

Name: Erdbeer-Pavlova
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 200 g Sugar; 1 package Vanillin sugar; 3 Protein (size M); 1 coated Tsp Cornstarch; 750 g Strawberries; 200 g Whipped cream; 500 g Vanilla curd; 50 g Dark chocolate; 30 g crushed pistachio kernels; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

200 g Sugar
1 package Vanillin sugar
3 Protein (size M)
1 coated Tsp Cornstarch
750 g Strawberries
200 g Whipped cream
500 g Vanilla curd
50 g Dark chocolate
30 g crushed pistachio kernels
baking paper

Directions

1
Mix sugar and vanilla sugar. Beat the egg whites until stiff. Finally pour in the sugar mixture. Carefully fold in the starch. Line a baking tray with baking paper and draw a circle (26 cm Ø) on it.
2
Spread the beaten egg white on the circle. Leave to dry in the preheated oven (electric cooker: 50 °C/ circulating air: 25 °C/ gas: unsuitable) for 2 hours. In the meantime, wash the strawberries and put some aside for decoration.
3
Clean the remaining strawberries and cut them in half. Cover and chill. Whip cream until stiff and fold into the quark. Cover and chill. Chop the chocolate and melt in a warm water bath.
4
Pour into a freezer bag and cut off a small corner. Spray strips onto the finished meringue base and allow to dry briefly. In the meantime chop the pistachios roughly. First spread the curd mixture on the meringue base in a cloudy colour.
5
Leave a margin of about 1 cm free. Spread the strawberries evenly on top. Decorate with remaining strawberries and sprinkle with pistachios.