Fresh & Fruity Pavlova

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Take the egg whites out of the refrigerator about 30 minutes before use. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Draw a circle (approx. 18 cm Ø) on a sheet of baking paper.

2. 2

   Turn over baking paper and place on a baking tray.

3. 3

   For the meringue, beat the egg whites and 1 pinch of salt with the whiskers of the mixer until stiff. Gradually add sugar. Add vinegar and continue beating until the sugar has dissolved and the mixture is shiny.

4. 4

   Stir in the starch.

5. 5

   Spread the egg whites loosely with a tablespoon on the baking paper within the circle. Use the back of the spoon to press a depression into the mixture (later for cream and topping). Bake in the hot oven with the oven door slightly open (trick: pinch a wooden spoon handle in it!) for approx. 1 1⁄2 hours.

6. 6

   Switch off the oven. Let the meringue cool down with the oven door completely open.

7. 7

   For the topping, wash the berries and dab dry well. Clean and halve the strawberries. Halve the passion fruit and scrape out the pulp with a teaspoon. Put the cream and vanilla sugar in a mixing bowl and beat until stiff.

8. 8

   Pour the cream loosely into the bowl. Crown Pavlova with fruit.